Tomato & Chickpea Stew
This is the recipe I send people who say they can't cook. It's a can of tomatoes, a can of chickpeas, half an onion, and twenty minutes on the stove. What comes out is genuinely satisfying. Thick, garlicky, faintly smoky, the kind of thing you mop up with bread. It costs about a dollar a bowl and reheats even better the next day.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 4 servings
- Cost/serving
- $1.40
Ingredients
- ·1 × 400 g can canned tomatoes
- ·1 × 400 g can, drained canned chickpeas
- ·1, diced onion
- ·3 cloves, minced garlic
- ·2 tbsp olive oil
- ·1 tsp smoked paprika
- ·1 tsp cumin (optional)
- ·to taste salt
- ·to taste black pepper
Method
- 1.Warm the olive oil in a saucepan over medium heat. Add the onion with a pinch of salt and cook 6-8 minutes until soft and just starting to colour.
- 2.Add the garlic, paprika and cumin. Stir for 30 seconds until fragrant. Don't let the garlic burn.
- 3.Pour in the tomatoes and break them up with a spoon. Add the drained chickpeas. Rinse the tomato can with a splash of water and add that too.
- 4.Simmer uncovered for 15-20 minutes, stirring every few minutes, until the sauce has thickened and tastes rich rather than raw.
- 5.Taste, season generously with salt and pepper. Serve with bread, rice, or just a spoon.
If you don't have…
- chickpeas: any canned bean. White beans, kidney beans, butter beans
- smoked paprika: regular paprika plus a drop of liquid smoke, or just regular paprika
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