vegetables
Chickpea and Tomato Stew A rich chickpea stew in a seasoned tomato sauce with garlic and cilantro. A tasty, nourishing vegetarian dish
⏱ 45 min 🍽 − 4 servings + 🌍 Middle Eastern 👩🍳 Afoona 🧩 2 parts
★ ★ ★ ★ ★
🖨 Print 🍳 Cooking mode
🛒 Ingredients For the Fried onion To assemble 👨🍳 Method For the Fried onion 1 Heat the olive oil in a large pot over medium heat.
⚙ Pan-frying Stove Large pot
2 Add the onion and fry for 8 minutes, stirring, until it is golden.
⚙ Adding to the hot fat and frying Stove 💡 Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
To assemble 3 Add the garlic, cumin, turmeric, paprika, chili pepper, salt and black pepper and stir.
4 Add the tomatoes and water and cook 10 minutes.
Stove
5 Add the chickpeas and bring to a boil.
Stove
6 Turn down the heat, cover and simmer 15 minutes, until the sauce thickens.
⚙ Simmering Stove Lid 💡 A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7 Sprinkle the cilantro on top.
8 Serve the stew with fresh bread.
289 calories
10 g protein
26 g carbs
13 g fat
● protein 15%● carbs 39%● fat 45%
Per serving (284 g), of 4 servings
For the Fried onion · To assemble ·
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