Tomato and Chickpea Stew
Ready In: 25 mins
Serves: 2-3
Ingredients
- 2 shallots
- olive oil
- 1⁄4 cup pine nuts
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon Tabasco sauce
- 1 (400 g) can chickpeas
- 1 cup chicken stock or 1 cup vegetable stock
- 1 (400 g) can chopped tomatoes with juice
- 1 cup plain Greek yogurt
- 2 garlic cloves
- 1⁄2 teaspoon rock salt
- 1 large sprigs fresh mint leaves or 1 tablespoon dried mint
Directions
- Slice shallots finely and saute in olive oil in a medium saucepan. When shallots are a bit brown, add in pine nuts. When you can smell the pine nuts cooking, stir in spices and tabasco sauce. Cook for a minute more.
- Add stock and bring to a boil. Drain chickpeas and rinse before adding to the saucepan. Cook for about 5 minutes.
- Add in tomatoes, including juice. Cook for another 5 minutes.
- Meanwhile mash garlic cloves with salt in a mortar and pestle until they form a paste. Add mint leaves. If using fresh mint leaves, reduce them to a paste as well. If dried mint leaves, don't bother. Stir the garlic mixture into the yoghurt and allow to stand.
- To serve, spoon stew over your chosen carb and top with a dollop of the garlic yoghurt.
- For Vegetarian do not use the Chicken broth.
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