I love farmers’ markets, browsing all the different fruits and vegetables, seeing what’s in season, and coming up with exciting recipes to make at home and share with you. It’s also a great place to find produce that isn’t always easy to spot at local grocery stores.
It’s celery season where we live, and the celery you find at the market usually comes with the leafy greens attached, not just the stalks. So I wanted to share a celery stew recipe, but instead of using pork (like in this pork & celery avgolemono), I’m using chickpeas for a Lenten- and vegan-friendly version.
Celery leaves have a wonderful flavor (maybe a bit strong for some) and add incredible aroma and depth to the stew along with the stalks and root. To thicken the sauce, instead of using eggs, I use flour (or cornstarch for a gluten-free option), keeping the recipe vegan and suitable for the Lenten period.
Jump to:
Why you should try my recipe
- Ready in about an hour.
- Full of nutrients and fiber.
- Great if you are on a vegan diet or during Lent.
- Perfect comfort food for cold weather.
Ingredients & How-to
To make this chickpea and celery stew we are going to need precooked chickpeas, onion, celery root, celery leaves and stalks, green onions, fresh dill, fresh parsley, flour, lemon juice, olive oil, salt and black pepper.
- Chickpeas: I’m using about two cups of chickpeas, also known as garbanzo beans. You could use jarred ones or precook dried chickpeas until tender. See more details at the steps below.
- Celery: I use all three parts of the celery: the leaves, the stalks, and the root. Depending on where you live, the leaves may be sold separately or attached to the stalks. The celery root, also called celeriac, is usually sold on its own.
- Fresh herbs: To add more aroma and flavor to the stew, I use fresh parsley and dill. You could also use mint.
- Flour: I’m using two tablespoons of flour to thicken the sauce at the end and make the stew more creamy. To make the chickpea celery stew gluten-free, you could use cornstarch instead of flour.
For full quantities check the recipe down below.
01. There is some preparation involved when making this chickpea celery stew because it has lots of different veggies and herbs. I start with the celery, separating the leaves and stalks, and then cutting the leaves into smaller bits about my palm size in length. I wash them really well to get rid of any dirt and set them aside.
02. Next, I cut the celery stalks. I cut off the hard end and any brown bits, then cut each stalk into slices about half an inch thick.
03. Moving on to the leek and onion. I cut the leek in half lengthwise, leaving about a finger-width at the root end to keep it from falling apart. This makes it easier to clean and remove any soil or dirt under running water. Then I slice it and give it another rinse. I set it aside, then dice the onion and roughly chop the fresh herbs.
04. I like to leave the celery root for last, since it darkens easily from oxidation. I trim off the top and bottom, then place it flat-side down on a cutting board. Using a knife, I slice downward from top to bottom, removing the thin, dark outer skin all the way around. Then I cut it into cubes about half an inch in size.
05. Moving to the stove, I place the big pot over medium heat and add the olive oil. I cook the chopped onion first to get all the sweetness out.
06. Then I add the chopped leek and cook it for 3-4 minutes to get it softened before adding the rest.
07. Next, I add the celery leaves, stalks, root cubes along with 1 cup of water.
08. I cover with the lid and let it cook for 10 minutes to reduce the volume of the greens before adding the rest of the ingredients.
09. Finally, I add the chickpeas, fresh herbs, green onions and season with salt and pepper. I add about a cup of water, cover the pot and let it simmer for 30 minutes until everything is cooked.
10. The final touch for the chickpea and celery stew is to add the lemon juice and thicken the sauce. To do that, I mix in a bowl a little bit of flour with the lemon juice and then add it to pot. I stir for 2-3 minutes until the sauce gets creamier and then turn off the heat. If you like the food more lemony, you could add more.
Serving suggestions
I love serving this chickpea and celery stew with a slice of crusty bread to soak up all the juices. If you’d like some carbs on the side, I also recommend plain basmati rice.
Storage
If you have any leftover celery stew, store it in an airtight container in the refrigerator and enjoy it within 3–4 days. It’s also freezer-friendly for up to 2 months. Portion it into individual containers before freezing. Thaw overnight in the refrigerator, then warm it up on the stove when ready to enjoy.
FAQ
To use dried chickpeas, soak one and a half cup of dried chickpeas in water overnight, for at least 12 hours. On the next day, discard the water and rinse. Place a pot filled with fresh water over medium heat and bring to a boil. Add the chickpeas and cook for 15 minutes until tender but not fully cooked.
If you don't have enough celery greens, then you could add kale, or spinach, or swiss chard leaves.
Pair it With Recipes
If you tried my Lemony Chickpea & Celery Stew or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Lemony Chickpea & Celery Stew
A lemony, creamy stew with chickpeas and celery that is going to warm you up and keep you full for your day. Serve it with a slice of crusty bread to enjoy the juices and a drizzle of olive oil on top. Enjoy!
4 servings
20 minutes
Ingredients
- 1 bunch of celery (stalks and leaves)
- 1 celery root
- 2 cups chickpeas (from a jar or precooked)
- 1 onion
- 2-3 green cloves
- 1 leek
- bunch of fresh parsley (8-10 sprigs)
- a bunch of fresh dill
- 1 lemon (about a ¼ cup)
- 2 tablespoons flour or cornstarch
- 4-5 tablespoons olive oil
- salt & pepper
Instructions
- Separate the leaves from the stalks of the celery bunch. Cut the leaves into smaller pieces about your hand width.
- Remove the hard ends from the celery stalks and cut them into half an inch slices.
- Clean and cut the leek into slices. Dice the onion and cut the green onions into slices. Roughly chop the fresh parsley and dill.
- Peel the celery root and remove all the dirt and brown spots. Cut it into cubes and set aside.
- Place a pot over medium heat and add the olive oil. Add the chopped onion and cook for 2-3 minutes until softened.
- Add the chopped leek and cook for 3-4 minutes until it get's softer.
- Add the celery root, stalks, and leaves to the pot. Pour in 1 cup of water and cover with a lid. Simmer for 10 minutes, stirring occasionally, until the volume reduces.
- Add the green onions, fresh herbs and chickpeas. Season with salt and ground black pepper.
- Add 1 cup of water and simmer for 30 minutes until everything is cooked through.
- In a small bowl, add the flour and lemon juice. Mix to combine.
- Pour the mixture into the pot and cook for 2-3 more minutes until the sauce thickens.
Notes
- You can use jarred chickpeas or dried ones that have been soaked overnight and boiled for about 20–30 minutes, until tender.
- You could use the juice from one or two lemons according to your preference.
Storage
If you have any leftovers of the chickpea and celery stew, you can store it in the fridge and consume it within 3-4 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
Comments