This chickpea stew was born out of a need to use up a few ingredients I had leftover in my fridge. I find these turn out to be some of the best recipes – the ones you fluke out of necessity!
I absolutely hate throwing out food, and would much rather repurpose whatever I can into a new dish.
I have also had an aversion to meat lately so I’ve been looking for ways to amp up the protein in my meals, which has meant trying to add beans or quinoa to every meal! Some have worked amazingly, like this chickpea stew. Others will not be making it onto the blog, like the balsamic quinoa & rice mix I made yesterday in my Buddha bowl. They can’t all be winners I suppose! Speaking of which – I would love some ideas for how people enjoy quinoa? What flavours do you like to pair with it? I’m keen to try and use it more but I am quite a novice when it comes to cooking with it. Would love to hear what your favourite recipes are!
Anyway, back to the chickpeas! This stew comes together very quickly with little prep time and tastes fantastic. I ended up eating it for breakfast the next day because I enjoyed it so much. It also freezes very well, so make up a big pot and portion it out for an easy meal on those nights you don’t feel like cooking!
- 1 can chickpeas drained and rinsed
- 1 teaspoon of ghee
- 1 brown onion diced
- 1 small red capsicum diced
- 1 carrot diced
- 1 to mato diced
- 2 cloves garlic minced
- 1 cup tomato passata
- 1 cup chicken stock
- Italian herbs to taste
- Salt to taste
- Pepper to taste
- Heat ghee in dutch oven or heavy bottom pot on medium heat
- Add onions and cook until soft
- Add garlic and cook for 30 seconds. Add capsicum and carrot and cook for 4 minutes, stirring regularly.
- Add tomato, chickpeas, tomato passata, chicken stock, italian herbs, salt and pepper and stir to combine. Cover and bring to boil. Uncover and reduce to a simmer for 20-30 minutes, or until thickened.
- Mash some of the chickpeas with the back of a fork or spoon to thicken slightly.
- Taste and adjust seasoning as necessary.
- Serve with rice