Spicy Tomato Chickpea Stew - cooking recipe
Ingredients
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1/2 tablespoon oil
1 onion, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 (400 g) can chopped tomatoes (13 oz)
170 g tomato puree
250 g chickpeas, cooked (I used canned, drained)
1/4 cup fresh parsley, chopped
salt and pepper
Preparation
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Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
Mix in spices and cook for 1-2 minutes.
Stir in chopped tomatoes, tomato puree and chickpeas.
Bring to a boil, then reduce the heat and simmer for about 15 minutes.
Season well with salt and freshly ground pepper.
Just before serving stir in the parsley.
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