A warm chickpea stew using pantry staples and basic spices. Great with rice, flatbread or baked potatoes, this dish can help provide steady energy and cozy comfort on dark, winter days.
Ingredients (3 - 4 servings)
- 2 tbsp olive or vegetable oil
- 1 medium onion, finely chopped
- 2 - 3 cloves garlic, minced (or 1 tsp garlic powder)
- 1 large can (796 ml) diced or crushed tomatoes
- 2 cans chickpeas, drained and rinsed (about 3 cups)
- 1 tsp ground cumin
- 1 tsp ground coriander (or substitute with extra cumin or curry powder)
- 1 tsp paprika or mild chili powder
- ½ tsp turmeric (optional)
- 1 - 2 tsp garam masala or mild curry powder (if available)
- 1 - 1 ½ tsp salt, to taste
- Black pepper, to taste
- ¼ - ½ cup water as needed
- Optional: squeeze of lemon or a splash of vinegar; pinch of dried or fresh cilantro
Instructions
- Heat oil in a pot on medium. Add onion and cook 5-8 minutes, until soft and lightly golden.
- Add garlic and cook 30-60 seconds, until fragrant.
- Add tomatoes, cumin, coriander, paprika/chili, turmeric and 1 tsp salt. Stir and simmer 5-10 minutes, until slightly thickened and flavourful.
- Stir in chickpeas and a splash of water if it looks very thick. Simmer 10-15 minutes, stirring occasionally; lightly mash a few chickpeas with a spoon to thicken.
- Stir in garam masala or curry powder, if using, and cook 1–2 more minutes. Taste and adjust salt, pepper and heat. Add a squeeze of lemon or a splash of vinegar if you have it.
- Serve over rice, with naan or other flatbread, or on top of baked potatoes or toast.
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