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
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)
salt and pepper
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.
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