This recipe for Cheeky Chickpea Stew recipe is from Jessie Inchauspe’s new cookbook The Glucose Goddess Method.
This recipe is a winner. While most stews are time-consuming to cook, this community favourite can be whipped up in about 10 minutes with very little prep. You could add a handful of spinach just before the end of cooking time, or serve it with a fried or poached egg on top and a slice of sourdough. You can keep it in the fridge for up to four days.
1/2 onion, roughly chopped
2 garlic cloves, roughly chopped
3 tomatoes, roughly chopped
1 x 400g tin of chickpeas, drained
1/2 teaspoon hot sweet paprika (or any kind)
Dollop of full-fat Greek yoghurt, to serve (optional)
Salt + Pepper
Heat a splash of olive oil in a medium saucepan on a medium heat and add the chopped onion. Fry for 1 1/2 minutes, stirring occasionally, until the onion has softened, then add the chopped garlic and fry for 30 seconds more.
Add the chopped tomatoes, add the chickpeas, paprika and 150ml of water to the pan. Increase the heat to high, cover the pan with a lid and simmer the mixture for 7 minutes, until the tomatoes and beginning to break down.
Season generously with salt and pepper and serve.