Total Time
Prep 10 mins
Cook 20 mins

This recipe also comes from Family Circle's Fast Vegetarian Cookbook and is the perfect stew/soup for a cold night. It is filling, easy to make, tastes super yummy and is healthy, too. What more can you ask for? :) I modified it a little to have it produce a smaller quantity and suite my taste even more. I hope you enjoy.

Ingredients Nutrition


  1. Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
  2. Mix in spices and cook for 1-2 minutes.
  3. Stir in chopped tomatoes, tomato puree and chickpeas.
  4. Bring to a boil, then reduce the heat and simmer for about 15 minutes.
  5. Season well with salt and freshly ground pepper.
  6. Just before serving stir in the parsley.
Most Helpful

This was good. I agree with Cookgirl that cilantro would do it better, I used flat leaf parsley, extra virgin olive oil, additional canned chickpeas like other reviewers, sea salt, freshly ground black pepper, plus the rest of the ingredients. Made for Veggie Swap #49 ~ August ~

UmmBinat August 06, 2012

This was an easy and satisfying mid-week meal. The big change was subbing Spanish smoked paprika for standard. The bean mixture was served over quinoa and topped with fresh cilantro instead of parsley-the cilantro really being the icing on the cake and making all those flavors shine. Used my own roasted frozen tomato puree from the summer harvest. Reviewed for Veg Tag/November.

COOKGIRl November 13, 2011

Yum! This is easy, quick, and delicious! I added a couple of sweet red peppers because I had them on hand, and added a couple of pinches of dried red chilies. We're looking forward to lunch this week, having this with some hearty cornbread! Made for 1-2-3 Hits. Thanks, Loula!

Katzen January 16, 2011