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Spicy Chickpea Stew
Created by: Howcan Team
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups spinach, chopped
- Juice of 1 lemon
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook for 5 minutes until softened.
- Stir in the minced garlic and diced red bell pepper, and cook for another 3 minutes.
- Add 2 teaspoons of cumin, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute to toast the spices.
- Pour in the drained and rinsed chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
- Finish the stew with the juice of 1 lemon, and adjust seasoning to taste.
- Serve the spicy chickpea stew hot, garnished with fresh cilantro. Enjoy!
Chickpea stew, also known as chana masala, has a rich history dating back to ancient civilizations in the Mediterranean and Middle East. This hearty and flavorful dish has evolved over time, with each region adding its own unique blend of spices and ingredients. Renowned chefs like Yotam Ottolenghi and Samin Nosrat have popularized their own versions of this dish, incorporating fiery spices like cayenne, paprika, and chili powder for an extra kick. In India, chana masala is a staple in many households, often served with fragrant basmati rice or fluffy naan bread. For the best version of this dish, it's crucial to nail the balance of spices and the tenderness of the chickpeas, creating a satisfying and fiery stew that's perfect for spice enthusiasts.
60 min
6
320 calories
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