Chickpeas Stew with Roasted Pepper, Garlic, & Tomato
This vegetarian stew is so simple to prepare and now that the cold weather has settled in, it’s perfect for weeknight family dinners. It’s real comfort food, Mediterranean style. Serve warm for dinner and cold the next day for lunch or snack. All you need is some creamy yogurt and warm toasted pita bread. Perfect either way.
You can also play with this recipe. The beauty of this style of cooking is you can increase or decrease the amount of any ingredient as you wish. The amounts are only guidelines to get you started. It’s all about your taste preferences and having fun with it!
- 2-3 red bell peppers
- 3-4 Tbps olive oil
- 1 onion
- 2-4 cloves garlic, to taste
- 2 Tbsp tomato paste
- 1 Tbsp dried oregano
- 1 tsp cumin
- salt, black pepper, and red pepper flakes, to taste
- 1 Tbsp lemon juice
- 1-2 chopped tomatoes
- 1/2 cup chicken or vegetable broth
- 4 cups cooked chickpeas (you can use dried chickpeas that you’ve soaked overnight and cooked, or canned)
- Parsley, green onions, or a soft-boiled egg to garnish
Roast the red peppers. Remove the skins and puree in a food processor. I explain how to do this in the Muhammara recipe in the first step.
Sauté the onions and garlic in the olive oil in a large saucepan for 5 minutes until soft, then add the red pepper paste, tomato paste, oregano, cumin, salt, black pepper, and red pepper flakes. Cook on a medium heat, stirring a little, until fragrant and it starts to stick a little to the bottom of the pan.
- Add the chickpeas, lemon juice, chopped tomatoes, and broth, and bring to a boil. Turn the heat to low and simmer for 15-20 minutes.
- Serve garnished with parsley and green onion. This tastes relish with some creamy yogurt and warm pita bread, or served over steamed basmati rice. Or try a soft-boiled egg!
This stores well in the fridge and can be warmed up quickly for a lunch or snack. I even it is cold. So delicious.
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