Spicy Chickpea and Tomato Stew

Warm your table with this hearty and spicy chickpea and tomato stew, perfect for a cozy weeknight dinner.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 15-ounce can chickpeas, drained and rinsed
• 1 28-ounce can diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until soft and translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, coriander, and chili powder. Cook for another minute until fragrant.
4. Add the drained chickpeas, diced tomatoes with their juice, vegetable broth, and tomato paste. Stir well to combine.
5. Bring the stew to a simmer, then reduce heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
6. Season with salt and black pepper according to taste.
7. Remove from heat and stir in the chopped cilantro.
8. Serve hot, garnished with additional cilantro if desired.

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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