Can I use dried chickpeas in chickpea tomato stew?

If you want to use dried chickpeas, you’ll need to cook them separately, then add them to the stew. One cup of dried chickpeas will produce about 2 1/2 to 3 cups when cooked, which is roughly two cans.

What if my chickpeas and tomatoes are too thick?

Add a little bit of vegetable broth to thin out. The recipe does make a thick stew to be served with rice, couscous, or bread. Be sure to cook it covered to prevent too much liquid evaporation.

What if my chickpea tomato recipe is too thin?

Let the stew simmer longer with the lid off and stir occasionally until it reaches the desired thickness.

Can I use canned diced tomatoes instead of crushed?

Yes, but the stew will be thinner and chunkier. If the stew is too thin, simmer it uncovered until it reaches the desired consistency. You can also try mashing some of the chickpeas to make it thicker.

Easy Tomato Chickpea Stew - Three Little Chickpeas

Description

Tomato chickpea stew with spinach is an easy, hearty weeknight meal. Stewed chickpeas simmer in a spiced tomato sauce with onions, carrots, and garlic, then they’re finished with spinach and tahini for a thick, creamy texture.

Ingredients

Scale

1 onion, finely diced
3 large carrots, peeled and diced
3 garlic cloves, minced
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 cup low-sodium vegetable broth
1 can (28 oz/ 794 g) crushed tomatoes
2 cans (15 oz/425 g each) chickpeas, drained and rinsed
3/4 teaspoon salt, or to taste
2 cups fresh spinach or fresh kale, removed from stem and torn into bite-sized pieces
1 tablespoon tahini
For serving: brown rice, white rice, quinoa, couscous, pita, or bread

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Instructions

Heat a non-stick large saucepan or a large high-sided sauté pan with a lid, over medium to medium-low heat, and cook the onion and carrots with a pinch of salt for 5-7 minutes or until the onions become translucent and the carrots soften. For oil-free cooking, add a tablespoon of water at a time if the onion starts to stick, or cook the onion and carrots in a neutral-tasting oil.
Stir in the garlic, ground cumin, smoked paprika, ground coriander, and crushed red pepper, then cook for about 30 seconds to 1 minute.
Stir in the tomato paste to coat the onions and carrots, and cook for about 30 seconds to 1 minute.
Add the vegetable broth and deglaze the pan. Use a wooden spoon to scrape off the browned bits on the bottom of the pan.
Stir in the crushed tomatoes, chickpeas, and salt, then bring to a gentle simmer.
Cook covered for 20 minutes, stirring occasionally to make sure the bottom isn't burning.
Then stir in the spinach or kale until it's wilted, then add the tahini.

Notes

Cook covered to prevent too much liquid evaporation.

I use low-sodium vegetable broth; if you use regular vegetable broth, vegetable bouillon cubes, or paste, you may want to adjust the salt in the recipe.

Prep Time: 10 minutes
Cook Time: 27 minutes
Category: main course
Method: stovetop
Cuisine: American