by 
There’s no denying it’s winter here in Melbourne. The days are short and there’s a chill in the air that makes me crave warm, homecooked meals. This Comforting Chickpea Stew has been on heavy rotation at my place lately. I love how quick and easy it is to make plus, it satisfies the plant-eaters and omnivores. What more could you ask for?
If the idea of a Chickpea Stew doesn’t get you very excited then you simply have to give this a go. I promise once you’ve tasted it you’ll change your mind.
The secret to this stew’s yumness is the garlic. I use 3 cloves which might seem excessive but you have to trust me on this one. The garlic creates a lovely depth of flavour and helps the other elements sing. As an added bonus, garlic is a natural booster for your immune system. Just what we all need at this time of year.
I like to serve my Chickpea Stew with some rice and steamed broccoli for dinner but it’s also super delicious the next day on toast. Give it a go and let me know what you think. xx
Comforting Chickpea Stew
Serves 2
1 x tin chickpeas (drained and rinsed)
half a red onion (diced)
3 cloves of garlic (roughly chopped)
1 x tin of diced tomatoes
half a cup of water
half a tsp paprika
1 tsp ground cumin
salt and pepper to taste
Method:
- Heat about 1 tbs olive oil in a medium pot and add your diced red onion. Sautee gently for around 4-5 min until the onion has softened.
- Now add your garlic and mix for around 1 minute until the garlic becomes really fragrant.
- The paprika and cumin go in next. Mix the spices through the onion/garlic for around 30 seconds or until you get a burst of cumin aroma. As soon as this happens add your chickpeas, tomatoes, and the water.
- Bring the stew to the boil, then reduce to a simmer. Add your salt and pepper and simmer for around 15-20 minutes (stirring occasionally) or until the liquid has reduced by half.
- Divide the chickpea stew between two bowls and serve with plain basmati rice and steamed broccoli. Also absolutely delicious the next day on toast. Perfection!
