One-Pan Herbed Chickpea Stew With Tomatoes

Here's a hearty, healthy dish that you can have for any meal of the day. With protein and fiber from chickpeas and vitamin C from tomatoes, this simple dish is nutritious and filling, smoky and savory. I had this with warm crusty bread, but it would taste just as amazing paired with a salad, pasta, or rice. As an added bonus, it's a one-pan dish, making cleaning up a breeze.

One-Pan Herbed Chickpea Stew With Tomatoes

Recipe Type: Hearty Entrees Soups and Stews

YIELDS 3 servings

PREP TIME 05 min

COOK TIME 25 min

TOTAL TIME 30 min

3 large Fresh Tomatoes
1 can (500g) Chickpeas
1/2 Onion
1 tbsp Olive Oil
1 tsp Thyme
1 tsp Rosemary
1/2 tsp Chili Flakes (optional)
1 tsp Garlic Salt
Crusty bread, to serve

Directions

1. Roughly chop up the tomatoes and onion.

2. Drain and rinse the chickpeas in cold water.

3. Heat up some olive oil in a pan. Add the onions and fry until sizzling, around 3 minutes.

4. Reduce the heat to a simmer. Add the rosemary and thyme. Fry until the onions are brown.

5. Add the tomatoes and chickpeas. If you like a bit of a kick, add the chili flakes. Simmer for 20 minutes.

6. Season with garlic salt and serve with crusty bread. This would also go well with pasta or rice. For variation, you could try adding a squeeze of lemon or chopped olives too.Leftovers can be stored in the fridge for up to 4 days or for a month in the freezer. Enjoy! 😊

Also by Debbie: The Best Vegan Brownies

Malaysian Stir Fry Noodles In Sweet Soy Sauce

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Photo: Debbie Tan