Easy Chickpea & Vegetable Stew
Side dish
Veggy
Easy
30min
4 servings
ingredients
2x400g Cirio Chickpeas
400g Cirio Polpa finissima Finely Chopped Tomatoes
1 tbsp Cirio Tomato Puree
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 medium carrot, diced small
1 red bell pepper, diced
1 zucchini (courgette), diced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander (optional but lovely)
¼ tsp chili flakes (optional)
1½ cups vegetable stock
Salt & black pepper, to taste
Preparation
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes until soft and translucent.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add carrot, bell pepper, zucchini, cumin, paprika, coriander, and chili flakes. Cook for 3–4 minutes, stirring often.
- Stir in tomato paste and cook for 1 minute. Add finely chopped tomatoes and let them simmer for 5 minutes to deepen flavour.
- Add chickpeas (drained & rinsed) and vegetable stock. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, until vegetables are tender and the stew thickens.
- Taste and adjust seasoning.
- Serve & enjoy!
For a creamy twist, stir in a spoonful of cream cheese, double cream or crème fraiche right before serving. To add an extra layer of flavour, stir in also a spoon of pesto. Serve with crusty bread or flatbread.
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Easy 
30min 