Spicy Tomato Chickpea Stew

photo by Katzen


- 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
- Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
- Mix in spices and cook for 1-2 minutes.
- Stir in chopped tomatoes, tomato puree and chickpeas.
- Bring to a boil, then reduce the heat and simmer for about 15 minutes.
- Season well with salt and freshly ground pepper.
- Just before serving stir in the parsley.
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Reviews
-
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.
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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!
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Tweaks
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This was really good. DD and I both love chickpeas so I was sure we'd like this. I sauteed my onions and garlic in water instead of oil as I'm trying to eat as low fat as possible and another part of our dinner had olive oil in it. I think I'd like this with the addition of some other veggies such as spinach or peppers.
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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.
RECIPE SUBMITTED BY
Lalaloula
United States