Tomato & Chickpea Stew

This deeply flavorful tomato and chickpea stew is the kind of pantry meal that seems too good to be this cheap. Canned chickpeas and tomatoes are two of the most affordable ingredients in any kitchen, and when simmered together with garlic, paprika, and olive oil, they create a rich, velvety stew. Serve with a thick slice of bread to mop up the sauce.

Ingredients

• •2 cans (400g each) chickpeas, drained and rinsed
• •1 can (400g) crushed tomatoes
• •1 large onion, diced
• •4 cloves garlic, minced
• •1 teaspoon smoked paprika
• •½ teaspoon cumin
• •2 tablespoons olive oil
• •1 cup vegetable broth
• •Salt and pepper to taste
• •Fresh parsley, for serving

Instructions

1. 1. Heat olive oil in a large skillet or pot over medium heat. Add the onion and cook for 5–6 minutes until golden and soft.
2. 2. Add the garlic, smoked paprika, and cumin. Stir and cook for 1–2 minutes until the spices bloom and become very fragrant.
3. 3. Pour in the crushed tomatoes and vegetable broth. Stir to combine and bring to a gentle simmer.
4. 4. Add the drained chickpeas and stir everything together. Simmer uncovered over medium-low heat for 15–20 minutes until the sauce thickens and the chickpeas absorb the flavor.
5. 5. Taste and adjust seasoning with salt and pepper. Serve hot, topped with fresh parsley and alongside crusty bread.