This vegetarian chickpea stew recipe is a winner. While most stews are time-consuming to cook, this community favourite can be whipped up in about 10 minutes with very little prep.
You could add a handful of spinach just before the end of cooking time, or serve it with a fried or poached egg on top and a slice of sourdough. You can keep it in the fridge for up to four days.
Preparation Time: 4 Minutes
Cooking Time: 10 Minutes
Serves: 2
Ingredients
- 1⁄2 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 3 tomatoes, roughly chopped
- 1 x 400g tin of chickpeas, drained
- 1⁄2 teaspoon hot sweet paprika (or any kind)
- a dollop of full-fat Greek yoghurt, to serve (optional)
- olive oil
- salt and pepper
Method
- Heat a splash of olive oil in a medium saucepan on a medium heat and add the chopped onion. Fry for 1 1⁄2 minutes, stirring occasionally, until the onion has softened, then add the chopped garlic and fry for 30 seconds more.
- Add the chopped tomatoes, and the chickpeas, paprika and 150ml of water to the pan. Increase the heat to high, cover the pan with a lid and simmer the mixture for 7 minutes, until the tomatoes are beginning to break down.
- Season generously with salt and pepper, then transfer half of the stew to a bowl. Serve it just as it is or with a dollop of Greek yoghurt on top.
- Leave the remaining chickpea stew to cool, then transfer it to an airtight container and refrigerate it for up to 4 days—this is your second portion for another time.
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Images and text from The Glucose Goddess Method by Jessie Inchauspé.
