Spicy Tomato Chickpea Stew

Submitted by Lalaloula

"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."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 2

ingredients

• 1⁄2 tablespoon oil
• 1 onion, sliced
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1 (400 g) can chopped tomatoes (13 oz)
• 170 g tomato puree
• 250 g chickpeas, cooked (I used canned, drained)
• 1⁄4 cup fresh parsley, chopped
• salt and pepper

directions

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.

Reviews

[UmmBinat]

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 ~

 

[COOKGIRl]

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.

 

[Katzen]

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!

 

[JackieOhNo!]

I had to play with the amount of the ingredients posted, and it turned out really well. I used 1 T. oil, 1 large sweet onion (diced, not sliced), 4 garlic cloves, 2 t. of all the spices, 14.5 oz. can diced fire-roasted tomatoes, 19 oz. can chick peas, 12 oz. tomato puree, 1 t. salt, and 1/2 t. pepper. I also added 1 cup of halved grape tomatoes and 1/4 t. red pepper flakes. Really very tasty served over brown rice, with some green beans on the side. A nice healthy meal after all the indulgences of the holiday season! Thanks for sharing this easy keeper!

 

[Autsayder]

Easily and filling. Like another reviewer, I doubled the amount of chickpeas. I didn't have any coriander or parsley, but it still had a nice taste. Thanks for sharing!