Introduction
Ever have one of those days when your brain screams for comfort food, but your fridge is shouting “plants only, please”? Enter ciambotta, your new best friend in a bowl.
This isn’t just any old veggie stew; it’s like a cozy hug from Mother Nature herself, wrapped up in a bubbling pot of goodness. Perfect for those lazy weekends when you want to pretend you’re a fancy chef without actually breaking a sweat—or those weeknights when your takeout options feel a bit too predictable.
This stew is the kind of dish that makes your kitchen smell like a Mediterranean garden threw a party and invited all your favorite veggies. It’s hearty, it’s vibrant, and it’s 100% plant-powered—so you can skip the meat and still feel like you’re indulging in something seriously satisfying. Plus, it’s forgiving, which means you don’t have to be a veggie-whisperer to pull it off. Creamy and sweet butternut squash soup is another fantastic option for cozy days. Ready to turn your stove into a veggie wonderland? Let’s get you stirred up—no cape required.
Ingredients
- 1 tablespoon oil or water, for sautéing
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and diced
- 2 stalks of celery, diced
- 3 cloves garlic, peeled and finely chopped (garlic power!)
- 1 medium globe eggplant, chopped into 1-inch pieces
- ½ cup (120 ml) water or vegetable broth
- 1 (28-ounce) can fire roasted diced tomatoes (smoky goodness!)
- 2 large yellow potatoes, peeled and chopped
- 2 red bell peppers, seeded and diced
- 2 medium zucchini or any summer squash, unpeeled and diced
- 2 bay leaves, fresh or dried
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried tarragon
- 1 teaspoon salt
- Freshly ground pepper
- ½ cup (10 to 12 leaves) chopped basil (herby hug!)
This vibrant medley of veggies and herbs is basically a plant-powered party in a pot. Plant-based protein is a key component that makes this dish not only delicious but also nutritious!
Whether you’re a seasoned vegan or just here to flex your flexitarian muscles, ciambotta’s got enough color and flavor to convince even the most dedicated carnivore that veggies are worth the hype.
Jump in and let those plants do the talking!
How to Make It
Alright, let’s plunge into making this cozy, veggie-packed Ciambotta stew that’s basically a warm hug in a bowl.
Start by heating a tablespoon of oil or water in a big ol’ soup pot. Toss in your chopped large yellow onion, three diced carrots, two celery stalks, and three cloves of garlic that you’ve minced fine enough to make even vampires think twice.
Let those veggies soften up for about 10 minutes, stirring now and then, because nobody likes a burnt bottom—unless you’re a fan of “smoky” flavors, which is totally a thing but not today.
Once your onions and friends are getting all tender and cozy, it’s time to invite the star of the show—the chopped medium globe eggplant.
Splash in half a cup of water or veggie broth to keep things juicy and help everything simmer happily. Now, dump in that big 28-ounce can of fire-roasted diced tomatoes, because a little smokiness in your stew never hurt anybody.
Then, add your peeled and chopped two large yellow potatoes, diced red bell peppers, and two medium zucchinis (or any summer squash you have lurking around).
Don’t forget to throw in those bay leaves and a medley of dried herbs like thyme, oregano, parsley, and tarragon. Season with a teaspoon of salt and freshly ground pepper to taste—go wild, but not too wild; this isn’t an episode of “Chili Madness.”
Bring the whole veggie party to a gentle boil, then let it simmer until everything is tender and smelling like heaven. This stew is like a garden vacation in a pot, so give it some time to mingle and soften up.
When you’re almost ready to serve, toss in that half cup of chopped basil—because basil is basically the Beyoncé of herbs, bringing that fresh, zesty vibe to the mix. You might also want to consider pairing it with a slice of delicious vegetable lasagne for an even more comforting meal.
Give it one last stir, and voilà! You’ve got yourself a vegan-friendly, hearty Ciambotta that’s perfect for any day you need a comforting plant-based hug.
Feel free to pair it with crusty bread or just a spoon—no judgment here.
Bonus Tips
- Feeling fancy? Swap the basil for fresh mint—it’s like a garden party in your mouth, but make it vegan chic.
- Got leftover beans? Toss ‘em in for a protein boost that says, “Yes, I’m adulting and eating plants.”
- Want to impress your non-vegan friends? Serve this stew over creamy polenta and watch their taste buds do a happy dance.
- For a colorful presentation, consider adding vibrant veggies like roasted sweet potatoes or cherry tomatoes to elevate the dish.
Why You’ll Love It
This veggie-packed ciambotta is like a cozy hug from your plant-based BFF—flavorful, hearty, and totally low-maintenance.
It’s the kind of stew that lets your veggies throw a party without demanding your full attention, so you can kick back or chase the dog around instead.
Plus, it’s a total chameleon: swap in whatever’s lurking in your crisper, and it still shines like a superstar. Vegan comfort food just got a glow-up, no cape required!
Nutritional Info
These are estimated values for one serving:
Calories: 180
Protein: 4 g
Carbohydrates: 30 g
Fat: 6 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. Additionally, incorporating plant-based protein sources into your meals can enhance your overall nutrition and support a healthy lifestyle.
