Simple Chickpea Stew

October 6th, 2008

This is simplicity itself. I wanted something vaguely healthy (chickpeas count as a portion of your 5-a-day) that was comforting, ideally eaten from a bowl with enough sauce to soak into some carbohydrate, my choice being couscous. A dollop of yoghurt on top (I love yoghurt) and you’re away.

This is basically, onions, garlic chilli, paprika, ground coriander and chickpeas simmered with chopped tomatoes for about 20mins and that’s it! I like to always have chopped parsley around and its a nice contrast of green, but definitely not necessary, it also occurred to me that some toasted flaked almonds might add some texture, maybe next time.


Serves 4

2 onions, diced (or sliced if you prefer)
4 cloves garlic finely chopped
1 chilli, finely chopped
1tsp smoked paprika
2tsp ground coriander
½tsp vegetable stock powder (bouillon), optional
2 cans chickpeas, drained
1 can chopped tomatoes

  • Fry the onions, garlic and chilli over a low heat for 5-10mins until the onions are completely soft.
  • Stir in the spices and fry until they release their pungent aroma.
  • Pour in the chickpeas and stir well so that each chickpea is coated in the spice mixture
  • Add the tomatoes. fill the empty can about half way with water, swill and pour into the pan.
  • Add the bouillon powder and stir. Allow the mixture to simmer happily for about 15mins, after which taste and check for seasoning. You may need to add a little bit more water and/or paprika and ground coriander.
  • Serve with couscous, yoghurt, and chopped parsley.
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