Recipes
Spiced Chickpea & Tomato Stew
A pantry-first chickpea stew with warm spices and a bright finish — great for batch cooking and quick service.
- Serves
- 4
- Prep
- 10 min
- Cook
- 25 min
Ingredients
For the stew
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated ginger (optional)
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- Pinch chilli flakes (to taste)
- 1 x 400 g can tomatoes
- 2 x 400 g cans chickpeas, drained and rinsed
- 1 cup water or light stock
- Salt + black pepper
- 1 tbsp lime juice (or lemon)
To finish
- Handful of chopped coriander
- Extra lime wedges
- Cooked rice or flatbread to serve
Method
- 1
Heat oil in a pot. Sauté onion until soft (5–7 min). Add garlic (and ginger) for 30 seconds.
- 2
Stir in cumin, paprika, turmeric, and chilli; toast briefly to bloom the spices.
- 3
Add tomatoes, chickpeas, and water/stock. Simmer uncovered 15–20 minutes until slightly thickened.
- 4
Season with salt and pepper, then finish with lime juice.
- 5
Top with coriander and serve with rice or flatbread.