Created on October 1st, 2025 at 06:17 pm
Hearty, Creamy, Ready in 30 Minutes
Craving cozy comfort food that feels indulgent but is secretly loaded with nutrients? This Creamy Vegan Gnocchi & Chickpea Stew is your new go-to fall favorite. It’s rich, velvety, and full of pillowy gnocchi, chickpeas, and colorful veggies — all simmered together in one pot with a luscious coconut milk broth. With just 30 minutes and a few pantry staples, you’ll be ladling up bowls of this wholesome, satisfying soup before you know it. Whether you’re meal-prepping or looking for a quick weeknight win, this dish delivers big flavor with minimal effort.
🌟 Why You’ll Love This Recipe
- It’s the ultimate vegan comfort food — hearty, satisfying, and deliciously creamy without any dairy or meat.
- One pot magic! The gnocchi cooks right in the broth for extra creaminess and fewer dishes.
- It’s packed with veggies, chickpeas, and cozy herbs that make every bite rich in texture and flavor.
- A perfect Meatless Meal that even non-vegans rave about.
- Ideal for chilly nights, meal prep, or anytime you’re craving a warm, nourishing bowl of goodness.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 bowls
📝 Ingredients List
- 1 tbsp olive oil
- 1 yellow onion, diced (or white onion)
- 2 carrots, chopped (or use matchstick carrots)
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried sage (or Italian seasoning)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (16 oz) bag frozen vegan potato gnocchi
- 3 cups vegetable broth
- 1 cup full-fat canned coconut milk
- ¼ cup vegan Parmesan (plus extra for garnish)
- 2 cups chopped kale or spinach
- 1 tbsp apple cider vinegar
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Wooden spoon or spatula
- Large soup pot
👩🍳 Step-by-Step Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onion, carrot, and celery. Sauté with a pinch of salt and pepper for 8 minutes until softened. 🧅🥕
- Stir in garlic, thyme, oregano, and sage. Cook for 1 minute until fragrant.
- Add chickpeas and frozen gnocchi. Stir to combine.
- Pour in vegetable broth and coconut milk. Season with salt and pepper.
- Bring to a gentle simmer and cook for 6–10 minutes, or until gnocchi are tender. 🫶
- Remove from heat. Stir in vegan Parmesan, kale, and apple cider vinegar.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley and more Parmesan. 🥣🌿
- Serve hot and enjoy!
💡 Pro Tips
- Mini gnocchi? Cute AND cook faster! Check after 4–5 minutes.
- No kale? Spinach, chard, or any leafy green will do.
- No chickpeas? Try white beans or cannellini for variety.
- Meal prep tip: Chop veggies in advance for lightning-fast assembly.
- Storage: Best eaten fresh. Gnocchi soaks liquid as it sits.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 420 | 16g | 38g | 20g | 5g | 4g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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