Made with AI
Middle Eastern Chickpea & Tomato Stew
Ingredients
- chickpeas (canned, drained)800 g
- olive oil2 tbsp
- onions (medium)2 pieces
- garlic cloves4 cloves
- ground cumin2 tsp
- ground coriander1 tsp
- ground cinnamon1 tsp
- smoked paprika1 tsp
- canned chopped tomatoes800 g
- tomato paste2 tbsp
- vegetable stock500 ml
- carrot (large)1 piece
- red bell pepper1 piece
- salt1 tsp
- black pepper0,5 tsp
- fresh parsley (bunch)1 bunch
Instructions
- 1
Drain and rinse the chickpeas thoroughly. Set aside.
- 2
Peel and finely chop the onions and garlic. Peel and dice the carrot. Dice the red bell pepper. Roughly chop the fresh parsley, reserving some for garnish.
- 3
Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté for 5-6 minutes until soft and translucent.
- 4
Add the garlic, carrot, and red bell pepper. Cook for another 3-4 minutes, stirring occasionally.
- 5
Stir in the ground cumin, ground coriander, ground cinnamon, and smoked paprika. Cook for 1 minute until fragrant.
- 6
Add the tomato paste and cook for another minute, stirring well.
- 7
Pour in the canned chopped tomatoes and vegetable stock. Stir to combine.
- 8
Add the drained chickpeas, salt, and black pepper. Mix well.
- 9
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
- 10
Stir in most of the chopped parsley, reserving some for garnish. Taste and adjust seasoning if needed.
- 11
Serve hot, garnished with the remaining fresh parsley. Enjoy your Middle Eastern Chickpea & Tomato Stew!
