Hearty Tomato Chickpea Stew Recipe

About this recipe

This comforting and flavorful stew combines chickpeas, tomatoes, and aromatic spices for a satisfying vegetarian dinner. Perfect for solution seekers looking for a wholesome, Kosher-friendly meal.

Ingredients

• 25 g Parsley
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 400 g Pastazara Finely Chopped Tomatoes
• 250 ml Coco Mama Coconut Milk
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 100 g Jk Jeera Powder / Cumin Powder
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)

Instructions

1. 1. In a 5-quart Dutch oven or large soup pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced sweet onion and 4 minced garlic cloves, and sauté for about 5 minutes until softened. Season with 1 teaspoon of salt and 1 teaspoon of ground pepper.
2. 2. Add 3 chopped carrots, 2 diced celery stalks, and 4 chopped Roma tomatoes to the pot. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften.
3. 3. Stir in 1 teaspoon of ground cumin, 2 teaspoons of sweet paprika, and 3 bay leaves. Add 4 cups of coconut milk and 1 can (15 ounces) of red kidney beans, drained and rinsed. Bring the mixture to a gentle simmer.
4. 4. Cover and cook for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together. Remove and discard the bay leaves.
5. 5. Taste the stew and adjust the seasoning with additional salt or spices if needed. Serve hot, garnished with freshly chopped parsley if desired.