As the weather turns cold and damp, this smoky tomato and chickpea stew is just what you need. A simple, warming dish that fills your kitchen with comforting aromas. It’s budget-friendly, healthy, and naturally vegan – but still feels indulgent and satisfying.
Ingredients (Serves 4)
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1 tbsp olive oil
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1 red onion, chopped
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2 garlic cloves, finely chopped
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1 red pepper, diced
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1 carrot, diced
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1 tsp smoked paprika
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½ tsp ground cumin
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1 tin (400g) chopped tomatoes
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1 tbsp tomato purée
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1 tin (400g) chickpeas, drained and rinsed
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250ml vegetable stock
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1 tsp sugar or a drizzle of honey (to balance acidity)
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Salt & black pepper
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A handful of spinach or kale (optional, for extra greens)
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Fresh parsley or coriander, to serve
Method
Step 1 – Sauté the vegetables. Heat the olive oil in a large saucepan or casserole dish over medium heat. Add the onion, carrot, and red pepper, and cook for 5–7 minutes, until softened.
Step 2 – Add the spices. Stir in the garlic, smoked paprika, and cumin. Cook for 1 minute, until fragrant, this deepens the smoky flavour.
Step 3 – Build the sauce. Add the chopped tomatoes, tomato purée, chickpeas, vegetable stock, and sugar (or honey). Stir well and bring to a gentle simmer.
Step 4 – Simmer and thicken. Reduce the heat and cook uncovered for 20–25 minutes, stirring occasionally, until the stew thickens and the flavours meld together. If using spinach or kale, stir it in for the last few minutes until wilted.
Step 5 – Taste and serve. Season to taste with salt and pepper. Serve in bowls with a drizzle of olive oil, a sprinkle of parsley, and some crusty bread or warm flatbreads on the side.
