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Spicy Chickpea & Tomato Stew - Comforting, Hearty, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 to 1 teaspoon red pepper flakes or chili flakes (adjust to taste)
  • 1/2 teaspoon ground coriander (optional but nice)
  • 1 can (28 ounces) crushed tomatoes, or 2 cans (14.5 ounces) diced tomatoes
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 cup vegetable broth or water (plus more as needed)
  • 1 teaspoon sugar or honey (to balance acidity)
  • Salt and black pepper, to taste
  • Juice of 1/2 lemon (or 1–2 teaspoons red wine vinegar)
  • 1/4 cup chopped fresh parsley or cilantro, plus extra for garnish
  • Optional add-ins: a handful of baby spinach or chopped kale, 1 small red bell pepper (diced), or 1 small carrot (diced)
  • To serve: crusty bread, rice, quinoa, or warm flatbread; a dollop of yogurt or dairy-free yogurt (optional)

Method
 

  1. Warm the oil: Set a large pot over medium heat. Add olive oil and let it shimmer.
  2. Sauté aromatics: Add onion and a pinch of salt. Cook 5–7 minutes, stirring, until soft and lightly golden. Add garlic and cook 30 seconds until fragrant.
  3. Bloom the spices: Stir in tomato paste, cumin, smoked paprika, red pepper flakes, and coriander. Cook 1–2 minutes, stirring, until the paste darkens and the spices smell toasty.
  4. Build the base: Pour in the crushed or diced tomatoes and the broth. Stir well and bring to a gentle simmer.
  5. Add chickpeas: Stir in the chickpeas and sugar. Season with salt and black pepper. If using bell pepper or carrot, add them now.
  6. Simmer: Reduce heat to medium-low. Cook uncovered for 15–20 minutes, stirring occasionally, until the stew thickens and the flavors meld. Add a splash of water if it gets too thick.
  7. Greens and finish: Stir in spinach or kale, if using, and cook 1–2 minutes until wilted. Turn off the heat and add lemon juice. Taste and adjust salt, pepper, and heat.
  8. Herbs and serve: Fold in chopped parsley or cilantro. Ladle into bowls and garnish with more herbs. Serve with bread, rice, or flatbread, and a spoon of yogurt if you like.