So simple and so delicious. If you aren’t making your beans from scratch, this recipe will take 5 minutes from start to finish. That’s it! This stew is usually served alongside a traditional Afghan rice dish, but that’s optional. I could easily eat this on its own, it’s that filling.
Seriously though, make this. Tonight. Five minutes. Done.
The great thing about making this dish is that you can add any vegetable to it you’d like. Some add potatoes, others add cauliflower, others add eggplant. Fresh tomatoes work great and if you don’t have any on hand, tomato paste will do just fine.
Want to make a delicious and comforting Afghan rice dish to pair with your chickpea stew? Just click here for the blog post and recipe.
Tomato Chickpea Stew
▸ ▹ Vegan, gluten-free, soy-free, refined sugar-free, nut-free
Yield: 3 cups (4 servings)
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min
2 Tbsp (30mL) vegetable oil
1 onion, chopped
1 cup (200g) dry chickpea, soaked overnight (3 cups cooked or 2 x 15oz cans)
1 red chili pepper, diced (optional)
1 tsp (5g) cumin
2 Tbsp (30g) tomato paste (or 1-2 whole fresh tomatoes, chopped)
1 tsp (5g) cinnamon
DIRECTIONS: IF COOKING CHICKPEAS FROM DRY
Add all ingredients (except the tomato paste) to a medium pot and add 2 cups water
Allow to come to a boil, reduce to simmer and cover partially while stirring occasionally.
The dish should be ready after 25-30 minutes. Taste test. If cooked, add the tomato paste at this stage. Serve while hot and enjoy!
DIRECTIONS: IF COOKING USING CANNED CHICKPEAS
Add all ingredients to the pot at once including 1/2 cup water. Cook at a soft boil for 5-10 minutes, partially covered. Serve and enjoy!
More onions tastes better - feel free to add an extra one if you are an onion lover too!
If cooking beans from dry, don’t add the tomato paste until the end or chickpeas take longer to cook.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes