One-Pot Chickpea & Tomato Stew
One-Pot Chickpea & Tomato Stew is a flavorful and hearty dish that brings warmth to any chilly evening. Packed with nutritious ingredients like protein-rich chickpeas, vibrant tomatoes, and earthy spices, this stew is not just a meal; it’s a comforting experience perfect for sharing with loved ones. With easy-to-follow instructions and minimal cleanup, this one-pot wonder is ideal for both novice cooks and seasoned chefs. Enjoy it with crusty bread or over fluffy rice for a satisfying dinner that will leave everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Mediterranean
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach (or frozen)
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent, about 5 minutes.
- Add minced garlic, cumin, and paprika; sauté for an additional minute until fragrant.
- Stir in canned tomatoes and chickpeas, mixing well.
- Pour in the vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes.
- Add spinach during the last minute of cooking until wilted. Taste and adjust seasoning before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added richness, consider stirring in coconut milk at the end of cooking. Swap spinach for kale or add diced bell peppers for extra crunch. Leftovers can be stored in an airtight container in the fridge for up to five days or frozen for up to three months.