Spiced Tomato Chickpea Stew

You know that feeling when you want something warm and comforting, but also kinda healthy, and you absolutely do not want to spend an hour chopping obscure vegetables? My friend, allow me to introduce you to `Spiced Tomato Chickpea Stew`. This isn’t just another sad bowl of vegetarian something-or-other; it’s a vibrant, hearty hug in a bowl that actually tastes like you put in effort (even if you barely did). It’s special because it’s packed with flavor, ridiculously easy, and makes your kitchen smell like a fancy spice shop, not just another weeknight scramble. You should try it because your taste buds deserve a vacation, and your dish pile doesn’t need another reason to grow.

Last Tuesday, I decided to be a domestic goddess and make this stew. My husband, bless his heart, thought he’d “help” by pre-chopping all the onions. Great, right? Except he decided to use the *smallest* knife in the block, apparently believing he was performing delicate surgery, and then proceeded to complain about his eyes watering for the next two hours, dramatically fanning himself with a kitchen towel like he was a Victorian lady in distress. Meanwhile, I’m trying to sauté garlic, and he’s just… there, making onion-induced groaning noises. The kids, naturally, found this hilarious and started staging their own “onion-cutting competition” with imaginary knives. Moral of the story? Sometimes “help” is just extra entertainment. The stew, however, survived the melodrama and was fantastic.

Time-Saving Hacks

– Don’t feel guilty about pre-chopped garlic. It exists for a reason, and that reason is to save your sanity.
– Use an immersion blender directly in the pot. It’s a messy little gadget, but beats transferring hot liquids to a countertop blender and creating more dishes.
– Honestly, if you’re only chopping a few things, don’t even bother with a cutting board. Just do it directly over the pot. Kidding. (Mostly.)
– One-pot meals are life. Embrace the single-pot glory and avoid the Everest of dishes.

Serving Ideas

– Serve with a giant hunk of crusty bread. Because soaking up that spiced tomato goodness is one of life’s greatest pleasures. Don’t skip this step.
– A dollop of plain yogurt or sour cream on top. It adds a lovely tang and makes it look all fancy-pants.
– Pair it with a crisp green salad, because balance, right? (And then have two more bowls of stew.)
– A hefty glass of wine if the kids drove you nuts. Or just because it’s Tuesday.
– Honestly? Straight from the pot with a spoon. We’re not judging.

What to Serve It With

✔Tips & Mistakes

Don’t burn the garlic and spices. Seriously, keep an eye on them. That’s the foundation of flavor, and burnt garlic tastes like despair. If you accidentally add too much chili, a dollop of yogurt or a splash of coconut milk can save the day. Also, taste as you go! Seasoning is an art, not a science, and your taste buds are the best critics (even if they’re currently coated in last night’s chocolate).

✔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

Spiced Tomato Chickpea Stew

A hearty and flavorful stew featuring chickpeas and tomatoes, perfect for a cozy meal.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups canned chickpeas, drained or use cooked dried chickpeas
• ▢ 4 cups diced tomatoes (canned or fresh) use fire-roasted for extra flavor
• ▢ 1 medium onion, chopped
• ▢ 3 cloves garlic, minced
• ▢ 2 tsp ground cumin
• ▢ 1 tbsp olive oil for sautéing
• ▢ 1 tsp salt adjust to taste
• ▢ 0.5 tsp black pepper or to taste
• ▢ 1 cup vegetable broth
• ▢ 1 tsp paprika
• ▢ 0.5 tsp red pepper flakes optional for spice

Instructions

Preparation Steps

• Heat the olive oil in a large pot over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Stir in the minced garlic and cook for an additional minute.
• Add the diced tomatoes, vegetable broth, chickpeas, and spices (cumin, salt, black pepper, paprika, red pepper flakes).
• Bring to a simmer and reduce heat; cover and cook for 20 minutes.
• Taste and adjust seasonings if necessary. Serve warm.

Notes

This stew pairs wonderfully with crusty bread. For extra flavor, add a squeeze of lemon juice before serving.