Name: One-Pot Tomato & Chickpea Stew
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 tbsp vegetable oil; 4 clove garlic cloves (thinly sliced); 2 null medium onions (chopped); 1 null fresh red chili (minced); 1 null carrot (finely chopped); 1 null jarred roasted red pepper (chopped); 0.5 tsp salt; 2 tsp ground cumin; 1 tsp smoked paprika powder; 1 tsp ground coriander; 3.33 cup canned crushed tomatoes; 2 cup cooked chickpeas; 0.5 cup kalamata olives (chopped); 2 tbsp tahini; 2 tsp soy sauce (reduced-sodium); 0.125 tsp ground black pepper; 2 cup fresh spinach (finely chopped); 4 null whole wheat pita breads (toasted); null null fresh cilantro; null null lemon slice

One-Pot Tomato & Chickpea Stew

This hearty one-pot tomato and chickpea stew is perfect for quick and satisfying weeknight dinners. It features a flavorful blend of aromatic spices, tender vegetables, and creamy tahini, making it a delicious and comforting meal, especially when fresh produce is low. Serve it alongside pita bread or rice for a complete and nourishing experience.

Instructions

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1

Heat the vegetable oil (1 tbsp) in a large pan over high heat. Cook the garlic cloves (4 clove), onions (2 medium), red chili (1 fresh), carrot (1), roasted red pepper (1 jarred), and salt (0.5 tsp) for 7 minutes.
2

Add the ground cumin (2 tsp), smoked paprika powder (1 tsp), and ground coriander (1 tsp), and cook for 1 minute more to toast the spices.
3

Then add the canned crushed tomatoes (3.33 cup), cooked chickpeas (2 cup), kalamata olives (0.5 cup), tahini (2 tbsp), soy sauce (2 tsp), and ground black pepper (0.125 tsp). Reduce the heat to medium, cover, and cook for 5 minutes.
4

Then add the fresh spinach (2 cup). When wilted, remove from the heat. Garnish with [fresh cilantro] and [lemon slice] and serve alongside wheat pita breads (4 whole) or rice. Enjoy!