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Stewed tomatoes served in a bowl with crusty bread and topped with toasted almond slices.

One Pot Chickpea Tomato Stew

  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: One Pot
  • Cuisine: American
  • Diet: Vegan

Description

This Chickpea Tomato Stew is loaded with warming spices and smoky flavors then topped with freshly toasted almonds. Easy 30 minutes meal made in one pot.


Ingredients

Scale
  • 1 tbsp olive oil
  • 1/4 cup raw almond slices
  • 1/2 large yellow onion, diced
  • 4 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 roasted bell pepper, diced
  • 3 tbsp freshly minced parsley
  • 1 cup canned San Marzano Whole Peeled Tomatoes or 1 cup grated ripe plum tomatoes
  • 1, 15 oz can chickpeas, rinsed and drained
  • 1/2 tbsp sherry vinegar or white wine vinegar
  • 1/2 cup vegetable broth or water
  • 2 cups spinach
  • Bread for serving

Instructions

  1. Toast up your sliced almonds in a medium sauté pan making sure to stir frequently until the almonds are a nice toasted golden color. Remove the almonds from the pan and set them aside.
  2. To the same pan, add your oil and sauté your onion with a pinch of salt until translucent, about 3-5 minutes. Stir in the garlic, then when fragrant add in the smoked paprika, cumin, and coriander and lightly toast and stir until the onions are evenly coated.
  3. Fold in the roasted pepper and parsley into the spiced onion mixture then pour in the crushed tomatoes, chickpeas and sherry vinegar.
  4. Give everything a good mix, bring to a simmer then partially cover the pan. Allow everything to simmer for 15 minutes on the lowest heat setting, then stir in the spinach and allow to continue cooking until the spinach has completely wilted.
  5. Adjust seasoning to taste then serve the stew with some crusty bread and top with the toasted almonds and some extra minced parsley.

Notes

If using canned tomatoes, use canned whole peeled San Marzano tomatoes. They are a variety of tomatoes that have less acidity and a great deal of flavor, which is great when tomatoes are not in season. You can find them in your local super market where other canned tomatoes are sold.

Don’t skip the wine vinegar.

Feel free to add some heat. If you like spice you can add some red pepper flakes to the pan when sauteing the garlic. Alternatively, you can also add a pinch of cayenne pepper as the stew simmers.

Keywords: stewed chickpeas, spanish chickpeas and spinach, chickpea tomato stew