Chickpea Stew With Tomatoes
This hearty Chickpea Stew with Tomatoes is a nutritious and flavorful dish that combines the earthiness of chickpeas with the brightness of fresh tomatoes. Perfect for a cozy dinner, it's packed with protein and fiber, making it a satisfying choice for any meal.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 can opener
Ingredients
- 2 cans chickpeas, drained and rinsed 15 oz each.
- 1 can diced tomatoes 14 oz.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium bell pepper, diced any color.
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish optional.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onions are translucent.
- Add the minced garlic, diced carrot, and diced bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally.
- Stir in the ground cumin, smoked paprika, and dried oregano. Cook for another minute to toast the spices.
- Add the drained chickpeas and diced tomatoes (with their juices) to the pot. Pour in the vegetable broth and stir to combine.
- Bring the mixture to a gentle simmer and reduce the heat to low. Cover the pot and let it cook for about 20 minutes, allowing the flavors to meld.
- After 20 minutes, taste the stew and season with salt and pepper as desired.
- Serve hot, garnished with fresh parsley if desired.
Notes
Feel free to add other vegetables, such as zucchini or spinach, for added nutrition.
This stew can be stored in the refrigerator for up to 3 days and also freezes well for up to 3 months.
Serve with crusty bread or over rice for a complete meal.