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Chickpea and tomato stew served
Hearty Spanish-style stew packed with chickpeas and rich tomato sauce

Spanish-style chickpea and tomato stew

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
This dish is the epitome of Mediterranean simplicity: creating a filling meal from few, but high-quality ingredients. The acidity of tomato and the starchy creaminess of chickpeas form a perfect pair. The seasoning is more restrained than in an Indian curry, dominated instead by fresh herbs and the natural sweetness of the tomato.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 290 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Pot or deep frying pan
  • Can opener
  • Wooden spoon

Instructions

1 ✓

Dice the onion finely, crush the garlic. Heat the olive oil in a pot over medium heat.

Tip: The olive oil shouldn't smoke, just be hot enough for the onion to sizzle immediately.
2 ✓

Sauté the onion for 5 minutes until soft and translucent. Add the garlic, cumin, coriander, and paprika. Stir quickly (half a minute).

Tip: Paprika burns easily due to its high sugar content and becomes bitter, so only fry it in fat for moments.
3 ✓

Pour in the chopped tomatoes. If the tin smells acidic, add a teaspoon of sugar to balance flavours.

Tip: Sugar (or a pinch of bicarbonate of soda) helps neutralise the excessive acidity of tomatoes.
4 ✓

Add the rinsed chickpeas. Bring to a boil, then reduce heat to low and simmer under a lid for 15-20 minutes.

Tip: Although cooked, chickpeas need time to absorb the flavour of the sauce and for the inside to soften.
5 ✓

Remove the lid and cook for another 5 minutes to thicken the sauce to desired consistency.

Tip: During evaporation, water leaves, thus concentrating flavours.
6 ✓

Remove from heat and stir in the finely chopped fresh parsley. Serve warm.

Tip: Heat releases the essential oils of parsley, giving the dish a fresh, grassy scent.

Recipe FAQ

Can I use fresh tomatoes?
Yes, but choose a very ripe, fleshy variety. It's worth peeling them after scalding.
What makes the sauce thick?
The starch leaching from the chickpeas and the reduction (water loss) of the tomato thickens it naturally.

Ingredients

  • 480 g Tinned chickpeas (two tins, drained)
  • 400 g Tinned chopped tomatoes
  • 1 whole Onion
  • 3 cloves Garlic
  • 3 tbsp Olive oil
  • 1 tsp Ground cumin
  • 1 tsp Sweet paprika
  • 0.5 tsp Ground coriander
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tsp Sugar (optional)