January calls for meals that are hearty, wholesome, and warm. This spicy tomato and chickpea stew is the perfect way to use simple pantry ingredients to create a nourishing and flavourful dish. It’s ideal for Meatless Monday or any day you want a cosy, plant-based meal.
Ingredients (Serves 4)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red chili, finely chopped (or 1 tsp chili flakes for heat)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 400g tin of chopped tomatoes
- 2 tbsp tomato puree
- 400ml vegetable stock
- 1 tsp sugar (optional, to balance acidity)
- 400g tin of chickpeas, drained and rinsed
- 1 handful of fresh spinach or kale (optional)
- Salt and freshly ground black pepper
- A handful of fresh coriander, chopped (for garnish)
- Crusty bread, couscous, or rice (to serve)
Method
Step 1 – Heat the olive oil in a large pot or deep skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and chili, cooking for another minute until fragrant.
Step 2 – Sprinkle in the smoked paprika and cumin, stirring well to coat the onion mixture. Add the tomato puree and cook for 1-2 minutes to intensify the flavour.
Step 3 – Pour in the chopped tomatoes, vegetable stock, and sugar (if using). Stir in the chickpeas, season with salt and pepper, and bring to a simmer. Reduce the heat to low and let the stew cook for 20-25 minutes, stirring occasionally, until it thickens.
Step 4 – If using spinach or kale, stir it into the stew during the last 5 minutes of cooking, allowing it to wilt into the sauce.
Step 5 – Ladle the stew into bowls and garnish with fresh coriander. Serve with crusty bread for dipping, or spoon it over fluffy couscous or rice for a heartier meal.
