Spicy Easy Chickpea Stew


Keyword is EASY. I came home after a trip, super exhausted, and had only pantry items available for dinner. This stew was born that night and I now make it on the regular to scoop into whatever lunch or dinner I have in rotation.

You will need the following: can of chickpeas, can of diced tomatoes, garlic and onion, spices, pot for soup.

First, chop and sautee the onions in a generous couple tablespoons of olive oil with garlic. Honestly, you could probably skip this step if you don't have any onions on hand, but I always vote for more onions and garlic for flavor. Don't let these guys burn, just cook until they start to become translucent and smell delicious. Add salt and pepper to taste.

Now, have some fun with the spices. In my opinion, the more the better, and I love spice. Here's what I usually add at a very basic level: paprika, cumin, coriander, oregano, a little cinnamon, turmeric, and red chili powder. Now, I happen to have a few other more exotic spice mixes that I love to add called harissa (North African) and berbere (Ethiopian). They are basically more of the same spices above and just go SO well with tomato-based dishes.

Mix the onions, garlic, and spices for maybe two minutes. Then, dump the cans of tomatoes and chickpeas straight in. No need to drain. If the mixture looks a little dry, you can add a half can of water. A bit of that water will evaporate.

Simmer for as long as you can stand--like a couple hours. So make this recipe early in the afternoon and let it simmer until dinnertime. A few times, I've let it cook so long that the tomato starts to burn a little on the bottom and let me tell you that was a DELICIOUS mistake. You can always add a little more water if needed. And when you're ready to serve, just scoop into a bowl! Sometimes, a little dollop of sour cream tastes great.

I LOVE this mixed into a bowl with roasted cauliflower. You must try it. Roasted broccoli is a great addition as well. Really, any veggie would be great! You can also mix in with some pasta, rice, or quinoa or with a little tofu.