One-Pan Herbed Chickpea Stew With Tomatoes

March 3, 2020
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.
Chickpea Stew

One-Pan Herbed Chickpea Stew With Tomatoes

utensils YIELDS 3 servings
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  • 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
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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


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Debbie was born in Malaysia and grew up in New Zealand. She loves writing, musicals, and living a plant based life. A digital marketer by day, she is also passionate about visual storytelling. She hopes to show that living a more sustainable and compassionate lifestyle can be simple and fun! Debbie has volunteered for social and environmental causes over the years, and interviewed Dr Jane Goodall on her 2018 world tour. Visit her Instagram @debbietan96 for snaps of delicious food and plants, and YouTube for music.

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