Girls Just Wanna Eat

One-Pot Tomato & Chickpea Stew

Name: One-Pot Tomato & Chickpea Stew
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 4
Cuisine: Jenn
Ingredients: • 1 Tbsp vegetable oil; • 4 cloves garlic, thinly sliced; • 2 medium onions, chopped; • 1-2 serrano or red hot chili peppers, minced; • 1 medium carrot, finely chopped; • 1 red bell pepper, chopped; • ½ tsp salt; • 2 tsp ground cumin; • 2 tsp smoked sweet paprika powder; • 1 tsp ground coriander; • 1 (28-oz) can crushed tomatoes; • 1 (15-oz) can chickpeas (garbanzo beans), rinsed; • 2 Tbsp tahini; • 2 tsp low-sodium soy sauce; • ¼ tsp ground black pepper; • 2 cups fresh spinach, finely chopped; Optional; • Chicken could be a good addition; • Chopped cilantro or basil garnish; • Lemon slice; • Feta cheese; • Rice, couscous, quinoa, or pita bread

Jenn

Main

Vegetarian

porții

7 minutes

timp activ

22 minutes

timp total

Începe gătitul

Ingrediente

• 1 Tbsp vegetable oil

• 4 cloves garlic, thinly sliced

• 2 medium onions, chopped

• 1-2 serrano or red hot chili peppers, minced

• 1 medium carrot, finely chopped

• 1 red bell pepper, chopped

• ½ tsp salt

• 2 tsp ground cumin

• 2 tsp smoked sweet paprika powder

• 1 tsp ground coriander

• 1 (28-oz) can crushed tomatoes

• 1 (15-oz) can chickpeas (garbanzo beans), rinsed

• 2 Tbsp tahini

• 2 tsp low-sodium soy sauce

• ¼ tsp ground black pepper

• 2 cups fresh spinach, finely chopped

Optional

• Chicken could be a good addition

• Chopped cilantro or basil garnish

• Lemon slice

• Feta cheese

• Rice, couscous, quinoa, or pita bread

Instrucțiuni

To a large pan on high heat, add the oil, onion, carrot, bell pepper and salt. Cook for 7-ish minutes.
Add the garlic and chilli and cook for 2 minutes before adding cumin, paprika, and coriander, and cook for 1 minute more.
Add the tomatoes, chickpeas, tahini, soy sauce, and pepper. Reduce the heat to medium, partially cover, and cook for 5-ish minutes.
No need to stress on timing—it can sit for a bit.
Add the spinach. When wilted, remove from the heat. Garnish and serve alongside pita bread or rice.

Note

From Jenn:

This might seem like a lot but it is super easy, I can pull it together pretty quickly, and I mess it up all the time but it's still great.

I omit garlic and onions due to allergies and find it still tastes good.
I use 2 serrano peppers rather than red hot chili, but if I was making it just for me, l'd likely kick it up. You could also use the milder jalepeño pepper or omit if you don't like spicy/hot food.
I'm loosey-goosey with the spices but smoked paprika is the real star of this dish so regular paprika won't do.
This recipe is really versatile with the veggies so I frequently add any firmer varieties in my fridge that need to be used up (broccoli, etc.). Do this at step 1.
If buying tahini, get a squeeze bottle and shake open-topped bottles require stirring and are messy. If you don't have tahini, possible substitutes are almond butter, greek yogurt, or even sesame oil (I'd go light on sesame oil as a little goes a long way).
The cilantro or basil garnish is not that noticeable for flavor, but the lemon squeeze is very yummy, as is the feta.