30 Minute Meals/ Gluten Free/ Main Course/ Sides/ Vegetarian

30-MINUTE MEDITERRANEAN CHICKPEA STEW

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Ingredients

  • Serves 4:
  • ¼ cup olive oil
  • 1 onion, finely chopped
  • 2 small carrots, diced
  • 2 small potatoes, diced
  • 3 garlic cloves, grated
  • 15 oz canned tomatoes, pureed
  • 15 oz canned chickpeas (garbanzo beans), drained and rinsed
  • Salt & freshly ground black pepper
  • ½ teaspoon ground sumac
  • Pinch of crushed red pepper flakes
  • Optional: 6 oz feta cheese, diced
  • Garnish: finely chopped scallions, parsley, and/or mint
  • Optional: diced red peppers (from the jar), 1-pound chopped baby spinach, serrano chilies

Instructions

1

Combine the olive oil, diced onion, carrot, and potatoes in a large skillet over medium heat. Season with salt and pepper. Cook for 10 minutes or until vegetables are tender.

2

Add garlic and cook for 30 seconds until warmed through taking care not to burn it.

3

Add tomatoes, chickpeas, salt, crushed red pepper, and sumac. Cook over medium-high heat for 10-15 minutes until sauce thickens and vegetables are fully cooked.

4

Taste and adjust seasoning if needed. Add feta cheese and garnishes. Serve with some toasted bread. Enjoy!

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