Chickpea Tomato Stew
As most recent nutritional books and researches show, incorporating plant based food to our diet is significant for enhancing our health and wellbeing. As a result, I am creating more tasty plant-based recipes for our weekly meal plans and love to share it with you.
This is a perfect stew to warm you up on a cold winter night served over warm brown rice and any steamed vegetable on the side (I like the addition of broccoli or cauliflower).
Prep. Time: 5 minutes
Cook time: 60 minutes
Total time: 65 minutes
Ingredients
Olive oil, 1 tbsp
Small yellow onion, 1 finely chopped
Bell pepper, 1 (preferably yellow)
Garlic cloves, 3 minced
Ground turmeric, ¼ tsp
Red pepper flakes, ⅛ tsp
Bay leaf, 1
Diced unsalted tomatoes, 14 oz/1can
Vegetable stock, 1 cup
Lemon juice, ½ lemon
Lemon zest, ½ lemon
Cooked/Canned drained Chickpeas, 1 cup
Salt to taste
Method
Warm up olive oil in a medium dutch oven/pot over a medium heat.
Add the chopped onions, lower the heat, cover the pot, and let them cook for about 5 minutes stirring occasionally.
Bring the heat up to medium, and stir in the minced garlic for a minute.
Stir in the turmeric, red pepper flakes, and bay leaf for another minute.
Pour in the diced tomatoes, vegetable broth, lemon juice, and lemon zest.
Cover and bring the stew to boil.
Lower the heat, and let the stew simmer for about 45 minutes covered for all the flavors to blend in.
Add the drained chickpeas, cover and simmer for another 10 minutes.
Add salt to taste.
Serve it immediately.