Stewed Chickpeas
Posted: | Categories: Recipes | Tags:dinner inspo gluten-free quick & easy
Stewed Chickpeas
Melissa Ben-Ishay
This is such a delicious and easy dinner. It only takes a few minutes of active cooking time and will make your kitchen smell amazing! I love how creamy chickpeas get when you cook them—they’re like a blank canvas for any flavor you pair them with. The fresh tomatoes and spices here definitely give it a Mediterranean vibe, which is the perfect match for so many of my other bowl recipes.
Ingredients
- 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
Directions
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.
- Add the tomatoes to the pan and season with a pinch of salt and a few turns of black pepper.
- Drain and rinse the chickpeas and add them to the pan.
- Pour the broth over the chickpeas, give it a stir, and cover the pan.
- 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.)
- 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.
- Garnish with fresh cilantro and serve with rice.
