Spicy Tomato Chickpea Stew

"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."
 
Download
photo by Katzen photo by Katzen
photo by Katzen
photo by Starrynews photo by Starrynews
Ready In:
30mins
Ingredients:
11
Serves:
2
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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 ~
     
  2. 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.
     
  3. 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!
     
  4. 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!
     
  5. 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!
     
Advertisement

Tweaks

  1. 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.
     
  2. 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

Advertisement
Advertisement
Advertisement

Find More Recipes