This stew is a family favorite. On top of being so quick to do, being cheap, it is a great meal to bring a long on a camping trip as this is a complete pantry meal so you can easily save this one for the last meal on the trip. You can also swap or remove all of the spices if you wish, it will still be good but I would at least keep the cumin seeds as it is the essence of the dish but you could easily swap it out for a mix such as Garam Masala (1 tbsp) that contains cumin.
I used fresh tomatoes in this recipe but I have used the canned tomato often with this one and the recipe is just as delicious. You won’t need to be adding any water if you are using the canned tomato.
Start with heating up a large skillet with the olive oil and add the onions. Cook until they become translucent over medium heat. If you have the time, you can let the onions go on low heat until they become caramelized, this will add a lot of flavor to your stew. Once you get the onions where you want them, add the spices and let cook, stirring for a minute or two and they become fragrant. Add the tomatoes and let simmer for 5 to 10 minutes. If you are using fresh tomatoes, you might need to add about 1/4 cup of water before adding the chickpeas so you get some liquid in the bottom of the pan. This will form the sauce eventually. If you are using canned tomatoes, you will not need to add any. Add the chickpeas and continue to simmer for another 5 minutes, until chickpeas are warmed through.
Serve over rice or couscous with fresh herbs or a quick little cucumber pickle to freshen it up a little.
- 1 can of chickpeas, drained and rinsed (you can keep the liquid to make the vegan meringues in the fridge)
- 1 can of tomatoes or 3 fresh ripe tomatoes
- 1 onion, minced
- 1 tsp of cumin seeds
- 1/2 tsp of ground ginger
- 1/2 tsp of ground curcuma
- 1/2 tsp of salt
- a pinch of cinnamon
- a pinch of hot pepper flakes