Chickpea Stew with Tomatoes Recipe

Okay, buckle up, buttercups, because today we’re diving into a bowl of pure, unadulterated comfort: Chickpea Stew with Tomatoes Recipe. Forget your fancy-pants culinary school skills; this dish is for the rest of us who just want something delicious, hearty, and ideally, something that doesn’t require us to wash 17 different pots. It’s essentially a big, warm hug in a bowl that laughs in the face of complicated weeknight meals. Plus, it’s plant-based, which means you can tell your kale-loving friends you’re being “healthy” while secretly just enjoying something truly delicious.

My husband, bless his heart, once decided he was going to “help” me make this. His idea of help involved reading the instructions aloud in a dramatic voice, periodically asking if “chickpeas are tiny rocks” and then, without warning, dumping the entire can of diced tomatoes into the pot before I’d even had a chance to sauté the onions. The kitchen looked like a crime scene, and I looked like I’d just wrestled a very enthusiastic octopus. We still ate it, of course, because wasted food is a sin, and honestly, even with a premature tomato bath, this stew is pretty resilient. I just added more onions. Don’t tell him.

Time-Saving Hacks

• Forget chopping all those veggies fresh. Grab a bag of pre-chopped mirepoix (onions, carrots, celery) from the grocery store. Your secret’s safe with me.
• Use canned chickpeas and don’t bother peeling them. Who has time for that? Not me, not you.
• Got leftover cooked rice or quinoa? Throw it in towards the end. It thickens the stew and adds another layer of “I tried hard” without actually trying hard.
• Consider using a jar of good quality marinara sauce instead of plain crushed tomatoes and a bunch of spices. It’s basically cheating, but it’s delicious cheating.
• Seriously, eat it straight out of the pot. Less dishes, more stew. It’s called efficiency.

Serving Ideas

This stew is a total chameleon. Serve it with a hunk of crusty bread (to mop up every last drop, obviously), a side of fluffy rice if you want to stretch it a bit further, or even just a simple green salad with a vinaigrette that you probably bought pre-made. If you’re feeling fancy, a dollop of plain Greek yogurt or a sprinkle of fresh parsley makes it look like you put in effort. And, if the day involved endless Zoom calls or negotiating screen time with tiny humans, definitely serve it with a very generous glass of wine. You’ve earned it.

What to Serve It With

✔Tips & Mistakes

• Don’t skip the sauté: Seriously, cooking the onions, garlic, and other aromatics until they’re fragrant builds the flavor foundation. Rushing this step is like trying to build a house without a foundation – it’ll stand, but it won’t be as good.
• Season as you go: Taste, taste, taste! Add salt and pepper, maybe a pinch more smoked paprika. It’s easier to add more than to take away (unless you add an entire salt shaker, then you’re on your own).
• Low and slow: Let it simmer. Like a good gossip session, this stew gets better with time. A gentle simmer allows the flavors to meld and deepen.
• Don’t be afraid to eyeball it: Recipes are suggestions, not commandments. If you like more tomatoes, add ’em. More chickpeas? Go nuts. It’s your kitchen, your rules.
• Forgetting an ingredient: Happens to the best of us. Improvise! “Deconstructed stew” is a valid culinary term, I promise.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Chickpea Stew with Tomatoes Recipe

A hearty and flavorful chickpea stew, perfect for cozy dinners.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 cup cooked chickpeas can use canned chickpeas, rinsed
• ▢ 1 cup diced tomatoes fresh or canned
• ▢ 1 medium onion chopped
• ▢ 2 clove garlic minced
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon paprika
• ▢ 4 cup vegetable broth
• ▢ 2 tablespoon olive oil
• ▢ 0.5 teaspoon black pepper to taste
• ▢ 0.5 teaspoon salt to taste
• ▢ 1 cup spinach fresh or frozen

Instructions

Preparation Steps

• In a large pot, heat olive oil over medium heat.
• Add chopped onion and sauté until translucent, about 5 minutes.
• Stir in minced garlic, cumin, and paprika; cook for another minute.
• Pour in the vegetable broth and add the diced tomatoes and chickpeas.
• Bring to a simmer and let cook for 20 minutes.
• Add spinach and stir until wilted, about 3 minutes.
• Season with salt and black pepper to taste.

Notes

Serve hot, and garnish with fresh herbs for extra flavor.