Chickpea Stew
Hearty, wholesome, and full of flavour, this Chickpea Stew is comfort in a bowl. Perfect with buttery fresh bread for a cosy, satisfying meal any day of the week.
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Ingredients
1 Onion (finely chopped)
1 tbls Oil
1 can Tomatoes
1 tbls Dried Basil
1 Carrot (large)
2 Potatoes (large, peeled and diced)
2 cups Chickpeas (cooked)
Salt to taste
Ground Black Pepper to Taste
Instructions
- Place 1 tbsp oil, 1 finely chopped onion, and 1 large carrot (sliced) in a pan and fry gently for about 5 minutes.
- Add enough water to cover along with 2 large peeled and diced potatoes, 1 tbsp dried basil, salt to taste, and ground black pepper to taste. Cook until the potatoes are nearly soft.
- Add 1 can tomatoes with their juice and continue cooking until the potatoes are soft.
- Add 2 cups cooked chickpeas and warm through gently.
- Serve hot with thickly sliced, buttered fresh bread.
Hints & Tips
- Use fresh herbs if you can – Fresh basil will give the stew a brighter, more aromatic flavour than dried.
- Try roasting the chickpeas – For extra flavour and texture, roast the cooked chickpeas in a little oil and seasoning before adding them to the stew.
- Add extra vegetables – Zucchini, spinach, or bell peppers can be added for more colour and nutrients.
- Make it richer – Stir in a splash of coconut milk or cream at the end for a creamier stew.
- Add more zing – If you want the stew to be a stronger flavour hit, adjust the taste at the end. I like stirring in some hot sauce.
- Batch cook and freeze – This stew freezes well, making it a great make-ahead meal for busy days.
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