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When comfort food season is here with us, there’s nothing like wrapping your hands around a warm bowl of hearty stew like this Argentinian Puchero— veggies and legumes simmered low and slow, nutrition and flavor in each spoonful!
Puchero is a hearty Argentinian meat and vegetable stew, soup, or both. It is popular in Spain, where this recipe originated, and in Latin American countries, where it can receive different names.
In the case of this recipe, I’m only including the vegetable portion of the dish, adding chickpeas but still keeping it flavorful and comforting, as I remember enjoying it in Argentina.
This dish is typically eaten during the colder months of the year. This Puchero recipe will satisfy the largest of appetites.
This recipe includes only Whole Food Plant-based ingredients, and it’s free from oil, gluten, dairy, eggs, nuts, and soy, making it suitable for various dietary needs. However, always verify individual ingredient labels for specific allergen concerns.
PUCHERO MEANING AND ORIGINS
The word Puchero or Pochero is a type of stew originally from Spain, which was traditionally cooked and expected to last for several days.
“Puchero” is a term rooted in the Spanish and Portuguese languages, referring to various stews prepared in different regions of Spain, Portugal, and South America, including Argentina, Uruguay, and others. The word “puchero” translates to “stew pot” in English, indicating a dish cooked slowly, with various ingredients, all in one Pot.
Traditionally, a puchero often includes meat, vegetables, chickpeas, and sometimes rice or noodles cooked together in a broth. Each region has its unique twist on puchero, leading to diverse flavors and ingredients under the same name. In the context of this recipe, we’re exploring a vegan version that retains the comfort and heartiness of the original while being entirely plant-based.
HOW TO PREPARE THIS VEGAN ARGENTINIAN PUCHERO
(Please scroll down to read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This recipe is easy to prepare. The most consuming task is prepping all the veggies, but it is worth the time when you taste this stew at the end.
Feel free to adapt the type of vegetables you include in the stew based on seasonal or regional availability or what you have ready in your kitchen.
To prepare this stew, you have to simmer the veggies and legumes in different steps so that, in the end, all are well cooked, flavored, and ready to serve.
And that’s a high-level summary; now, let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Here’s a list of essential kitchen tools needed to prepare the recipe:
- Large Pot (8-quart): to accommodate all the ingredients and allow them to cook evenly.
- Peeler: to peel potatoes, carrots, and butternut squash more efficiently.
- Knife & Chopping Board: Essential for prepping your ingredients.
- Wooden Spoon: to stir the ingredients while sautéing and simmering.
- Ladle: for serving.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious stew:
For the stew/soup base
- Onions: Add a savory, aromatic base flavor.
- Leek: Imparts a mild, onion-like sweetness.
- Bell Pepper: Provides color and a sweet crunch.
- Garlic Cloves: Enhance flavor with a robust aroma.
- Balsamic vinegar: for umami and depth of flavor.
- Low Sodium Vegetable Broth or Water: Creates the stew’s flavorful liquid base. I’m using a mix of low-sodium vegetable broth and water.
Veggies/protein/extra flavor
- Corn Cobs: Add sweetness and texture variety.
- Potatoes: Contribute to a hearty, starchy element.
- Carrots: Offer sweetness and a vibrant color.
- Butternut Squash or Pumpkin: Add a creamy texture and autumnal flavor.
- Zucchinis: Provide a tender, green vegetable element.
- Dried Chickpeas: Contribute plant-based protein and texture. You can also use another type of legume.
- Baby Spinach: Adds color, nutrients, and a leafy texture.
- Bay Leaf: Infuses the stew with aromatic flavor.
- Salt and Pepper: Season to enhance the dish’s overall flavor.
DIRECTIONS WITH PICTURES
To make this Argentinian puchero, prepare the stew base by sautéing onions, leeks, and bell pepper until the onions become translucent.
Minced garlic is added for an extra layer of aroma and flavor, followed by balsamic vinegar and vegetable broth or water (or a mix of both), brought to a gentle boil with a bay leaf for additional flavor complexity.
Then, we add the chickpeas and corn, simmering them in the broth for 30 minutes to become tender and flavorful.
The next step involves adding the remaining vegetables, including quartered onions, potatoes, carrots, and butternut squash, and letting them simmer until nearly tender.
Sliced zucchinis are added towards the end of the cooking process. Baby spinach is stirred into the hot soup to wilt just before serving.
The seasoning is adjusted, the bay leaf removed, and the puchero is ready to be served, offering a mix of various tender vegetables and legumes in each bowl.
What you’ll love about this recipe? Well, you will find that it is:
- Rich in flavor.
- Comforting.
- Allergen-Friendly.
- Easy in preparation.
- Versatility: add your own veggies.
Let’s prepare this delicious stew!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
VEGAN ARGENTINIAN PUCHERO STEW (Nutritious, WFPB)
Ingredients
- 1 cup dried chickpeas (soaked overnight and drained)
- 2 onions (large, 1 chopped and 1 cut into quarters)
- 1 leek (sliced)
- 1 bell pepper (chopped)
- 2 garlic cloves ( minced)
- 2 Tbsp balsamic vinegar
- 3 QT low sodium vegetable broth (2.8 liters of low sodium vegetable broth, or water, or a combination)*
- 2 bay leaves
- 3 corn cobs (cut into 2-inch disks)
- 2 potatoes (2 big or 4 small, peeled and cut into chunks)
- 3 carrots (peeled and cut into chunks)
- 1 cup butternut squash (or pumpkin, peeled and cut into chunks)
- 2 zucchinis (sliced)
- 5 oz baby spinach (5 oz or 142 g, cleaned and chopped)
- Salt and pepper ( to taste)
Instructions
- Prep the chickpeas and veggies: To start making the stew puchero, soak the chickpeas overnight and drain them. Prepare your vegetables by washing and chopping them.
- Prepare the Broth: In a large pot, sauté the chopped onion, leek, and red bell pepper with water and a pinch of salt over medium heat until the onion is translucent. Next, add the garlic and sauté for about 30 seconds until fragrant. Then, add balsamic vinegar, pour the vegetable broth (or water) into the pot and bring it to a gentle boil. Add the bay leaves, salt, and pepper for flavor.
- Add Legumes and Corn: Put the chickpeas and corn disks into the boiling broth. Reduce heat and let them simmer for 30 min.
- Incorporate Root Vegetables: Add the quartered onion, potatoes, carrots, and butternut squash to the pot. Try the broth, and adjust the seasoning with salt and pepper according to your preference. Let the mixture simmer until the vegetables and legumes are nearly tender (around 15 minutes).
- Add Zucchinis: Add the sliced zucchinis when the root vegetables and legumes are almost done. Continue to simmer for another 10 minutes or until the zucchinis are tender.
- Mix in Spinach: A few minutes before turning off the heat, add the baby spinach and stir it into the mixture, letting it wilt in the hot soup.
- Serve: Adjust the seasoning if needed once all the vegetables are tender and the flavors melded together. Remove the bay leaf before serving. Ladle the vegan puchero into bowls, ensuring each serving gets a mix of the various vegetables and legumes. Serve hot and enjoy!
Notes
- * If you are using only water (or more water than broth), you will need to add more flavor, like vegan, fat-free Vegetable Bouillon Powder, or add salt and herbs like thyme, more bay leaves, rosemary, or garlic powder to compensate for the missing flavor.
- Add more water or vegetable broth to the preparation to cover the vegetables during cooking.
- Check the tenderness of the vegetables and chickpeas to ensure they’re cooked to your liking. Adjust the cooking time accordingly, if needed.
- You can serve this puchero with some parsley as garnish.
- Leftover vegan puchero can be stored in the refrigerator for 3-5 days. Ensure that it’s stored in an airtight container to maintain freshness. Eating leftovers as soon as possible is always best to enjoy their quality and flavor. When ready to eat, reheat only the portion you plan to consume, leaving the rest in the refrigerator to maintain freshness.
- You can freeze the puchero. Cool it down, portion it into freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge and reheat on the stove. Freezing may alter vegetable textures slightly, but it’ll remain tasty.
- Total time doesn’t include overnight soaking time for chickpeas.
WAYS TO ENJOY THIS VEGAN ARGENTINIAN PUCHERO
Here are some delightful ways to serve your stew:
- Straight from the Pot: Serve this warming stew piping hot right off the stove. The flavors are most robust when fresh, giving you a delightful sensory experience with every spoonful.
- Veggies and Soup Separately: Serve the broth and vegetables in separate bowls, allowing guests to appreciate the soup as an appetizer and the vegetables as a main dish. This method highlights the distinct flavors and textures, offering a customizable eating experience.
- Garnish Galore: Sprinkle with fresh herbs like parsley or cilantro to add a fresh, vibrant contrast to the hearty, savory flavors of the stew. A squeeze of lemon juice can also elevate the taste, adding a zesty note that brightens up the dish.
- Bread on the Side: Pair it with a slice of crusty bread or a roll. Dip the bread into the broth and enjoy the amalgamation of flavors. The bread adds a contrasting texture and soaks up the delicious, flavorful broth.
- Rice Bed: Serve the puchero over a bed of rice for a more filling meal. The rice absorbs the broth’s flavors, transforming into a tasty complement to the vegetables and legumes.
- Incorporate Grains: Stir in cooked quinoa, barley, or farro directly into the stew for an added texture and a boost of whole grain goodness.
- Adjust the Heat: For those who like a little kick, offer chili flakes or hot sauce on the side. Diners can adjust the heat level to their liking.
If you are hungry for more satisfying and delicious comfort food, visit the following list that will cozy up your days: Vegan soups and stews.
DID YOU MAKE THIS VEGAN ARGENTINIAN PUCHERO?
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