One-Pot Spicy Chickpea and Tomato Stew

Name: One-Pot Spicy Chickpea and Tomato Stew
Cook time: 25 min
Yield: 4 servings
Ingredients: 30 ml olive oil; 1 count yellow onion small, diced; 0.25 tsp fine salt; 3 count garlic cloves minced; 2 tsp ground cumin; 2 tsp smoked paprika; 0.5 tsp red pepper flakes; 30 g tomato paste; 800 g canned crushed tomatoes; 2 count canned chickpeas 400 g cans, drained and rinsed; 250 ml water; 1.25 tsp fine salt; 0.5 tsp black pepper freshly ground; 1 tsp granulated sugar; 15 ml lemon juice freshly squeezed; 15 g fresh parsley chopped; 1 tsp lemon zest finely grated

A pantry-friendly one-pot stew that turns canned chickpeas and tomatoes into a hearty main. The sauce builds flavor with onion, garlic, cumin, paprika, and a touch of chili, then finishes with lemon and parsley for freshness. Serve with warm bread or over rice for a complete meal.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

30 ml olive oil
1 count yellow onion small, diced
0.25 tsp fine salt
3 count garlic cloves minced
2 tsp ground cumin
2 tsp smoked paprika
0.5 tsp red pepper flakes
30 g tomato paste
800 g canned crushed tomatoes
2 count canned chickpeas 400 g cans, drained and rinsed
250 ml water
1.25 tsp fine salt
0.5 tsp black pepper freshly ground
1 tsp granulated sugar
15 ml lemon juice freshly squeezed
15 g fresh parsley chopped
1 tsp lemon zest finely grated

Instructions

Heat a large saucepan or Dutch oven over medium heat. Add the olive oil and onion with a pinch of the salt. Cook, stirring occasionally, until the onion softens and turns translucent, about 5 minutes. Onion is soft and fragrant but not browned.
Add the garlic, cumin, smoked paprika, and red pepper flakes. Stir constantly for 30 seconds, just until fragrant. Spices smell toasted and aromatic; garlic should not brown.
Stir in the tomato paste and cook for 1 minute to deepen its flavor and remove any raw edge. Tomato paste darkens slightly and coats the onions evenly.
Add the crushed tomatoes, chickpeas, water, remaining salt, black pepper, and sugar. Stir well, bring to a gentle simmer, then lower the heat so the stew bubbles lazily. Stew is gently simmering across the surface.
Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the chickpeas are tender and well seasoned. If it looks too thick, add a splash of water; if too thin, continue simmering a few minutes longer. Sauce lightly coats a spoon and chickpeas taste seasoned through.
Turn off the heat and stir in the lemon juice, parsley, and lemon zest. Taste and adjust with a little more salt if needed. Bright lemon aroma comes through and the stew tastes balanced.
Ladle into bowls and serve hot. Finished stew is thick, glossy, and steaming hot.