Stewed Chickpeas

Ingredients for Stewed Chickpeas

• 2 tablespoons avocado oil 

• ½ large yellow onion

• 2 Roma tomatoes or a handful of cherry tomatoes (~8)

• 2 - 15.5 oz. cans chickpeas

• 2 ½ cups vegetable broth 

• ½ teaspoon paprika

• ½ teaspoon cumin

• ½ teaspoon turmeric 

• 1 teaspoon salt, plus more to taste

• 1 teaspoon chopped fresh cilantro 

• Fresh black pepper

• Rice, to serve

How to Make Stewed Chickpeas

1. Heat the oil in a large high-walled pan over medium heat. Chop the onion and add it to the pan. Cook for 3-5 minutes, until slightly translucent. 

2. Add the tomatoes to the pan and season with a pinch of salt and a few turns of black pepper.

3. Drain and rinse the chickpeas and add them to the pan. 

4. Pour the broth over the chickpeas, give it a stir, and cover the pan. 

5. Cook for 30 minutes over low heat, until the tomatoes have cooked down and the chickpeas are tender. (If you’re busy doing other things, you can keep it cooking for up to an hour.) 

6. Stir the paprika, cumin, turmeric, salt, and a few more turns of pepper into the mixture and cover again. Lower the heat until you’re ready to serve.

7. Garnish with fresh cilantro and serve with rice.

What You’ll Need

Looking for more kitchen finds? Visit my Amazon storefront here.

• High-walled pan

• Fine-mesh strainer
• Wooden Tongs

We selected these products because we love them, and hope you do too. Baked by Melissa has an affiliate relationship, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not Baked by Melissa.