Quick and Hearty Chickpea Tomato Stew
Ingredients
- 1/2 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 2 tsp Italian seasoning
- 1/2 tsp fennel seeds
- 1 can chickpeas, rinsed and drained
- 1 jalapeno, sliced
- 1 medium sweet potato, peeled and cubed
- 1 15 oz can of San Marzano whole peeled tomatoes
- 1 tbsp nutritional yeast
- 2 heaping tbsp tahini
- 1 cup of water
- 2 handfuls of baby spinach
- 4-5 leaves fresh basil, thinly sliced
Preparation
Sauté Aromatics and Spices
Heat a large pan over medium heat. Add a touch of oil if desired to prevent sticking.
Sauté diced onion with a pinch of salt until softened.
Add minced garlic and sauté until fragrant (about 1 minute).
Stir in smoked paprika, Italian seasoning, and fennel seeds.
Add Ingredients
Add chickpeas, sweet potato cubes, and sliced jalapeno to the pan. Stir well to combine and sauté for an additional 1-2 minutes.
Crush Tomatoes and Simmer
Add the San Marzano whole peeled tomatoes to the pan and crush them using a cooking spoon or spatula.
Pour in water, nutritional yeast, and tahini. Stir well and bring the mixture to a simmer.
Cook Stew
Allow the stew to cook for about 10-15 minutes or until the sweet potato cubes are cooked through (test with a knife or fork to pierce).
Add Spinach
Mix in baby spinach and let it cook down and wilt into the stew.
Serve
Garnish the stew with thinly sliced fresh basil.
Serve the chickpea tomato stew as is or with some rice.
