Chickpea Stew
"I sort of shoved a whole bunch of things that were in my fridge and cupboard one night. Not too bad for an unplanned meal."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 teaspoon olive oil
- 1 onion, chopped
- 2 red peppers, chopped
- 1 (28 ounce) can tomatoes
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1⁄2 cup tomato juice
- 1 tablespoon curry powder
- 1 teaspoon cinnamon
- 1 1⁄2 teaspoons cumin
- 1⁄8 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
directions
- In a large soup pot, heat oil, onion and peppers over medium-high heat until onion is slightly translucent (about 5 minutes).
- Add tomatoes, chickpeas, and tomato juice.
- Add remainder of ingredients and cook on medium heat for 25-30 minutes until all flavours have been well mixed together.
- Serve over rice or mashed potatoes. Would also be an interesting dish served over spaghetti squash or on its own.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am a scientist working for a wonderful science centre in Northern Ontario Canada. I am big outdoor fan and love to cook recipes in my cast iron skillet over an open fire! I am interested in finding recipes that are suitable to bring on camping trips that are light easy to carry in a pack, that need not be refrigerated, and are hearty and nutritious.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
