30-MINUTE MEDITERRANEAN CHICKPEA STEW
Yield:
4
Ingredients
- 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
- 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.
- Add garlic and cook for 30 seconds until warmed through taking care not to burn it.
- 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.
- Taste and adjust seasoning if needed. Add feta cheese and garnishes. Serve with some toasted bread. Enjoy!
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I love this Mediterranean Chickpea stew! It’s extremely flavorful and filling. I use goat cheese as my husband hates feta. I found this to be perfect for two people.
Thank you for a wonderful recipe. I will definitely be using it again.
I enjoyed this and will be making it again. It’s not overly complex but easy for a weeknight, healthy, and most importantly, tastes good. We added feta cheese and it was a noticeable bump in flavor in an already tasty dish (though I think goat cheese would be good as well).
I’m so happy to hear you enjoyed the dish! Adding feta is a fantastic idea—it really does elevate the flavors! Goat cheese would also be a lovely twist, bringing a different kind of creaminess and tang. I’m glad it was both simple and delicious for a weeknight meal. Thanks so much for sharing your thoughts, and I’m excited to hear how it turns out next time!