Cooking
Spicy Chickpea and Tomato Stew
This warm chickpea stew turns a few shelf-stable ingredients into the sort of dinner that makes the kitchen smell like you tried very hard.
For four bowls, use 2 cans chickpeas, 1 onion, 3 garlic cloves, 1 can crushed tomatoes, 2 tablespoons tomato paste, 2 cups vegetable stock, smoked paprika, cumin, chilli flakes, spinach, olive oil, salt, and pepper.
Step 1 — Heat olive oil in a large pot over medium heat. Cook the diced onion with a pinch of salt for 5 minutes, until soft and lightly golden.
Step 2 — Add the garlic, 1 teaspoon smoked paprika, 1 teaspoon cumin, and chilli flakes to taste. Stir for 30 seconds so the spices bloom without catching on the bottom.
Step 3 — Add the tomato paste and cook for 1 minute. Then add the crushed tomatoes, drained chickpeas, and stock. Give it a good stir and bring it to a gentle simmer.
Step 4 — Simmer uncovered for 15 minutes. The sauce should thicken slightly and the chickpeas should become tender enough to squash against the side of the pot with a spoon.
Step 5 — Stir in a few handfuls of spinach until wilted. Taste and add salt, pepper, or another pinch of chilli if the stew needs a little more personality.
Step 6 — Ladle into bowls and finish with olive oil, yoghurt, or a piece of crusty bread. It will be even better tomorrow, which is a lovely thing for dinner to promise.