Chickpea and Tomato Stew

Ingredients

• Chickpeas1 cup (200 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Ginger1/2 slice (1 g)
• Cilantro1 tablespoon (3 g)
• Paprika1/2 teaspoon (2 g)
• Turmeric1/2 teaspoon (1 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Make a cross cut at the top of the tomato of only a finger deep.

3. 3

   Step 3

   Put the tomato in a pot with boiling water and let boil for 5 minutes. After that time, remove, drain and set aside.

4. 4

   Step 4

   Next, put the tomato with the garlic, lemon juice, ginger and a pinch of salt in a blender and blitz. Optional: Add chili pepper to taste.

5. 5

   Step 5

   Heat the oil in a pot over medium-high heat and stir-fry the previously chopped onion.

6. 6

   Step 6

   Add the blended mixture and season with paprika, turmeric, salt and pepper to taste. You can also use cumin.

7. 7

   Step 7

   Stir, let cook for 5 minutes over medium heat or until the sauce color is intensified.

8. 8

   Step 8

   Add the cooked chickpeas, the chopped cilantro and, if necessary, water.

9. 9

   Step 9

   Once boiling, reduce the heat and let thick.

10. 10

    Step 10

    Remove from heat and serve hot. You can use some fresh cilantro leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea and Tomato Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.