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Recipe starts at 5:30
This tomato chickpea stew is an easy one-pot recipe that's great for when you find you're running low on fresh produce. The recipe uses plenty of ingredients you might have sitting in the pantry, and the meal comes together incredibly quickly, which is great for busy or lazy nights.
One-pot Tomato & Chickpea Stew
▸ ▹ Vegan, gluten-free, nut-free
Total Time: 20 min
1 Tbsp (15 mL) vegetable oil
2 medium red onions, finely chopped
1 medium carrot, finely chopped
1 roasted bell pepper, chopped (or use 1 fresh red bell pepper)
½ tsp salt
4 cloves garlic, thinly sliced
1 chili pepper, minced
2 tsp (4 g) ground cumin
2 tsp (4 g) smoked sweet paprika powder - can also use regular paprika
1 tsp (2 g) ground coriander
2 cans (2 x 400 g) crushed tomatoes
2 cups (330 g) cooked chickpeas
½ cup (50 g) olives, chopped (we used green, but Kalamata is also lovely)
2 Tbsp (30 mL) tahini
2 tsp (10 mL) sodium-reduced soy sauce (sub for tamari if GF)
¼ tsp black pepper
2 cups (60 g) spinach, finely chopped
Fresh basil or cilantro
Lemon wedges (highly recommended!)
Warm oil in large pan on high heat. Once hot, add the onion, carrot, bell pepper, and salt. Cook for 5 minutes.
Then add the garlic and chili, and cook for 2 more minutes, before adding the cumin, paprika, and coriander. Cook for 1 minute more.
Add the crushed tomatoes, chickpeas, olives, tahini, soy sauce, and black pepper to the pan, stir, reduce the heat to medium, and partially cover with a lid. Allow to cook for 5 minutes for the flavours to meld. In the last minute, add the spinach, and stir to combine until just wilted, then remove from the heat.
Serve with desired garnish, and alongside some toasted bread or cooked rice. Enjoy!
Storage: the stew can be stored in an air-tight container in the fridge for up to 3 days.
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