Best Spicy Tomato Chickpea Stew Recipes

SPICY TOMATO CHICKPEA STEW

Spicy Tomato Chickpea Stew image

This recipe also comes from Family Circle's Fast Vegetarian Cookbook and is the perfect stew/soup for a cold night. It is filling, easy to make, tastes super yummy and is healthy, too. What more can you ask for? :) I modified it a little to have it produce a smaller quantity and suite my taste even more. I hope you enjoy.

Provided by Lalaloula

Categories Beans

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/2 tablespoon oil
1 onion, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 (400 g) can chopped tomatoes (13 oz)
170 g tomato puree
250 g chickpeas, cooked (I used canned, drained)
1/4 cup fresh parsley, chopped
salt and pepper

Steps:

Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
Mix in spices and cook for 1-2 minutes.
Stir in chopped tomatoes, tomato puree and chickpeas.
Bring to a boil, then reduce the heat and simmer for about 15 minutes.
Season well with salt and freshly ground pepper.
Just before serving stir in the parsley.

Nutrition Facts : Calories 286.1, Fat 6.1, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 51.9, Fiber 11.7, Sugar 11.9, Protein 10.8

CROCKPOT GINGERED CHICKPEA AND SPICY TOMATO STEW RECIPE RECIPE - (4.3/5)

Crockpot Gingered Chickpea and Spicy Tomato Stew Recipe Recipe - (4.3/5) image

Provided by KEGMD

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
2 tablespoons fresh ginger, minced
2 teaspoons ground coriander
1 teaspoons coriander seeds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
2 cups coarsely chopped tomatoes, canned or fresh
2 cans (15 ounces each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
2 cups (packed) fresh spinach leaves

Steps:

Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute. Add balsamic vinegar and tomatoes. Bring the mixture to a boil. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well. Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale. Serve as a side dish or over rice as an entrée.

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