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Chickpea tomato stew
Get ready to warm up with this hearty and delicious Chickpea Tomato Stew! This savory dish is packed with protein-rich chickpeas, tangy peeled tomatoes, and bold flavors like hot paprika puree, chili flakes, and dried oregano. It's perfect for those chilly days when you need something to warm you up from the inside out. The best part? This stew is incredibly easy to make and comes together in just 30 minutes! Serve it with your favorite side dish or crusty bread, and get ready to savor every delicious bite. Don't hesitate to try this recipe today and impress your family and friends with your culinary skills!
30 min.
4 p.
mild
Vegetarian
Time to get started
- Heat the olive oil in a large pot over medium heat. Add the chili flakes and stir for 1 minute.
- Add the chickpeas to the pot and stir to coat them with the chili oil. Add the peeled tomatoes to the pot, breaking them up with a spoon.
- Add the hot paprika puree and stir to combine. Add the dried oregano and season with salt and pepper to taste.
- Stir everything together and bring the stew to a simmer. Reduce the heat to low and let the stew cook for 20-25 minutes, stirring occasionally, until the flavors are well combined and the chickpeas are tender.
- Taste and adjust the seasoning as needed. Serve the chickpea tomato stew hot with crusty bread, rice, or a side salad. Enjoy!
Your shopping list
- 1 cup dried green or brown lentils, rinsed and drained
- 6 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 cup pitted and chopped dates
- 1 can (14 oz) diced tomatoes
- Salt to taste
- Fresh parsley or cilantro, chopped for garnish
To print
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