Cheeky Chickpea Stew
This recipe is a winner. While most stews are time-consuming to cook, this community favourite can be whipped up in about 10 minutes with very little prep. You could add a handful of spinach just before the end of cooking time, or serve it with a fried or poached egg on top and a slice of sourdough. You can keep it in the fridge for up to four days.
Ingredients
- 1/2 onion roughly chopped
- 2 garlic cloves roughly chopped
- 3 tomatoes roughly chopped
- 1 14 ounce can of chickpeas drained
- 1/2 teaspoon hot sweet paprika or any kind
- A dollop of full-fat Greek yogurt to serve (optional)
- Olive oil
- Salt + Pepper
Instructions
- Heat a splash of olive oil in a medium saucepan on medium heat and add the chopped onion. Fry for 1 1/2 minutes, stirring occasionally, until the onion has softened, then add the chopped garlic and fry for 30 seconds more.
- Add the chopped tomatoes, chickpeas, paprika, and about 5 ounces of water to the pan. Increase the heat to high, cover the pan with a lid, and simmer the mixture for 7 minutes, until the tomatoes and beginning to break down.
- Season generously with salt and pepper and serve.