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Chickpea and Tomato Stew

A hearty, nutritious, budget-friendly and flavorful stew made with chickpeas and tomatoes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6

Ingredients
  

  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 2 cans 14.5 oz each diced tomatoes
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
  • Add minced garlic and cook for another minute, stirring frequently to prevent burning.
  • Stir in tomato paste and spices (cumin, paprika, turmeric), cooking for 30 seconds to bloom the flavors.
  • Add diced tomatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce heat to low.
  • Simmer uncovered for 20-25 minutes, stirring occasionally, until the stew thickens to your desired consistency.
  • Season with salt and pepper to taste. If using, garnish with fresh parsley before serving.