This chickpea tomato stew requires minimal chopping, but manages to be bold in flavor thanks to good quality tomatoes, paprika and basil.
- 1/2 medium onion (diced)
- 4 cloves garlic (minced)
- 1 tsp smoked paprika
- 2 tsp Italian seasoning
- 1/2 tsp fennel seeds
- 1 15 oz can chickpeas (rinsed and drained)
- 1 jalapeno (sliced)
- 1 medium sweet potato (peeled and cubed)
- 1 15 oz can of San Marzano whole peeled tomatoes
- 1 tbsp nutritional yeast
- 2 heaping tbsp tahini
- 1 cup of water
- 2–3 cups baby spinach
- 4–5 leaves fresh basil (sliced thinly)
- Start by bringing a large pan to medium heat with a touch of oil if desired to prevent sticking. To your pan, add in onion with a pinch of salt and sauté until softened.
- Add in garlic and sauté until fragrant, about one minute. Then add in your paprika, Italian seasoning, fennel, chickpeas, sweet potatoes and jalapeno. Stir well to combine and sauté for an additional 1-2 minutes.
- To the pan, add in tomatoes and with your cooking spoon or spatula, crush the tomatoes.
- To the mixture add in water, nutritional yeast and tahini, stir well and bring to a simmer. Cover your pan with a lid and allow mixture to cook for about 10-15 minutes or until sweet potato is cooked through (test sweet potato chunks using a knife or fork to pierce).
- Stir in some spinach and allow to wilt naturally from the heat of the stew. Once wilted, mix in some minced fresh basil at the end and serve as is or with some rice.
If you aren’t a fan of tahini, you can also opt to use a mild flavor substitute like almond butter, cashew butter or sunflower seed butter. Using sunflower seed butter will help to keep this nut free. You can also cook some red lentils and add it as a puree to thicken this stew if you’d like to avoid a nut and seed butter completely.
Keywords: chickpeas, quick and easy, stew, tomatoes