I’ve got another recipe for you that’s made using pantry staples: Smoky Spicy Chickpea Stew! The chickpeas are cooked in a smoky spicy tomato sauce that is to die for scrumptious. Don’t be fooled by how simple this dish looks and how easy it is to make, these stewed chickpeas are deliciously complex in flavour.
Smoky spicy chickpea stew is fantastic freshly made, but it’s one of those kinds of dishes that gets even better the next day. Perfect for a make-ahead meal.
I called this dish a stew because it’s hearty and saucy all at the same time. But I like to serve it on a bed of cooked grain just like a curry would be served. So maybe stew isn’t the correct word? Maybe it is? Either way, it’s delicious and that’s all I care about!
Now I know everyone has different ingredients on hand, and different dietary requirements, so be sure to check the notes in the recipe for substitutions.
To make smoky spicy chickpea stew:
Heat the oil in a large pot or high-sided skillet. When hot, add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown.
Stir in the tomatoes, smoked paprika, crushed chili flakes (I used 1 teaspoon), dried thyme, sugar, and salt. Continue to cook, stirring often, for 10 – 15 minutes until the tomatoes have cooked and darkened in colour.
Mix in the chickpeas and kale and cook another few minutes until heated through and the kale wilts into the sauce.
Fun fact: my dog is named Chickpea and she has her own Instagram account now @chickpeadog
Serve hot over a cooked grain of choice.
Super quick and easy to make, but don't be fooled by the simplicity of this recipe, it's bursting with complex flavours. It gets even better the next day so it's a perfect make-ahead meal.
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 1 can (28oz) diced tomatoes
- 1 1/2 teaspoon smoked paprika
- 1/4 - 1 1/2 teaspoon crushed chili flakes (depending on spice preference)
- 1 teaspoon dried thyme
- 1 teaspoon brown or white sugar
- 3/4 teaspoon salt
- 1 can (19oz) chickpeas (2 cups), drained and rinsed
- 2 large handfuls chopped kale or spinach (about 4 cups)
- cooked rice, quinoa, or couscous, for serving
Heat the oil in a large pot or high-sided skillet. When hot, add the onion and garlic and sauté for about 5 minutes until the onion turns transluecent and begins to brown.
Stir in the tomatoes, smoked paprika, crushed chili flakes (I used 1 teaspoon), dried thyme, sugar, and salt. Continue to cook, stirring often, for 10 - 15 minutes until the tomates have cooked and darkend in colour.
Mix in the chickpeas and kale and cook another few minutes until heated through and the kale wilts into the sauce. Serve hot over cooked grain of choice.
Oil-free: skip the olive oil and do a water or broth sauté instead.
Gluten-free: use a gluten-free grain such as rice or quinoa (not cous cous).
Chickpeas: can be substituted with an equal amount of another type of bean.
Spicy: if you do not like spice you may omit the crushed chili flakes. If you do like spice you can use 1/4 teaspoon to 1 1/2 teaspoons crushed chili flakes depending on your spice preference. (I used 1 teaspoon).
Make-ahead: this recipe tastes even better the next day. Store the cooled stew in an air-tight container in the fridge for up to 3 - 4 days.