Healthy One Pot Tomato and Chickpea Stew
A hearty and nutritious vegetarian stew packed with spices, chickpeas, and coconut milk, perfect for a wholesome meal.
Ingredients
Oil
- 2 tsp olive oil
Vegetables
- 1 medium yellow onion (finely diced)
- 1 tbsp tomato puree
Garlic
- 2 cloves garlic cloves (minced)
Canned Goods
- 1 400g tinned chickpeas (drained and rinsed)
- 1 tsp balsamic vinegar
- 200 g chopped tomatoes (freeze the rest)
- 200 ml coconut milk
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp dried oregano
- ½ tsp dried chili flakes
- ¼ tsp ground cinnamon
Dairy & Garnish
- 1 cup Greek full fat yogurt
- 2 tsp lemon juice
- 1 tbsp capers (optional)
- 2 tsp extra virgin olive oil (more for drizzling)
Herbs & Seasonings
- freshly ground pepper
- 1 tsp chopped dill
Instructions
- Sauté the diced onions until translucent, about 5-6 minutes.
- Mix spices in a bowl, then add to onions and cook until fragrant, about 1 minute. Stir in tomato paste.
- Add garlic and chickpeas, cook for 30 seconds. Pour in balsamic vinegar, chopped tomatoes, and coconut milk. Season with salt and pepper.
- Bring to a boil, then simmer for 10-15 minutes. Serve topped with yogurt, a drizzle of olive oil, and dill.
Notes
For extra flavor, add a squeeze of lemon just before serving.