Mediterranean · 30 min · Easy · 4 servings

Chickpea & Tomato Stew

Name: Chickpea & Tomato Stew
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 onion, diced; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp dried oregano; 1 can chopped tomatoes; 2 cans chickpeas, drained; ½ cup water or vegetable stock; 2 tbsp fresh parsley, chopped; salt, to taste; black pepper, to taste

A revithada-style chickpea stew — soft, warming and quietly spiced with cumin and smoked paprika. Ready in half an hour and lovely spooned over rice.

~310 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freehigh-proteinlow-calorie

Plan it:

Method

1
Soften the onion
⏱ 8 min
Heat the olive oil over medium heat and cook the onion until soft and golden, about 6–8 minutes. Add the garlic and cook 1 minute more.
2
Toast the spices
⏱ 30 sec
Stir in the cumin, smoked paprika and oregano and toast for about 30 seconds, until fragrant.
3
Simmer
⏱ 18 min
Add the chopped tomatoes, chickpeas and water. Simmer until thickened, about 18–20 minutes.
4
Season and serve
Season with salt and pepper, scatter the parsley over the top, and serve.

Notes

Soft, warming, and another good option for breaking a fast. Lovely spooned over a small scoop of mujadara rice.

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Method

Soften the onion

Toast the spices

Simmer

Season and serve

Notes