This dinner ranks up there among my favorites. Not only is it really rich and savory, I almost always have all of the ingredients in my kitchen, making it an easy answer to the late-afternoon question: “What’s for dinner?” This recipe uses one of my favorite kitchen hacks—sautéing tomato paste for extra flavor. You’ll see this again and again throughout my recipes, and for good reason. Sautéing tomato paste gives it an amazing richness. I’ve made this recipe with both dried and canned chickpeas. For the sake of ease, I recommend using canned chickpeas.   Reprinted with permission from 5-Ingredient Vegan Cooking by Kate Friedman, Page Street Publishing Co. 2021. Photo credit: Kate Friedman

One-Pot Sun-Dried Tomato and Chickpea Stew [Vegan]

Serves

2

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Ingredients

  • 1 (8-oz [227-g]) jar sun-dried tomatoes, packed in oil
  • 1/2 cup (80 g) yellow onion, chopped
  • 3/4 teaspoon salt
  • 1 tablespoon (9 g) minced garlic (see Recipe Notes)
  • 1 tablespoon (3 g) Italian seasoning (see Recipe Notes)
  • 1/4 cup (66 g) tomato paste
  • 1 (25-oz [708-g]) can chickpeas, drained and rinsed
  • 1 (14-oz [397-g]) can diced tomatoes
  • 1/8 teaspoon pepper
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Preparation

  1. Drain the sun-dried tomatoes, reserving 1 tablespoon (15 ml) of the oil.
  2. Add 1 tablespoon (15 ml) of the reserved oil to a large skillet. Turn the burner to medium and heat until the oil is shimmering. Add the onion and salt and reduce the heat to medium-low. Sauté the onion until it becomes golden brown, 12 to 15 minutes.
  3. Add the garlic and Italian seasoning and sauté for 1 to 2 minutes. Add the tomato paste and increase the heat to medium. Sauté the tomato paste until it turns dark red, 2 to 3 minutes.
  4. Add the chickpeas, 1⁄2 cup (120 ml) of water, tomatoes and pepper. Reduce the heat and simmer until the chickpeas become soft, 20 to 25 minutes. Using a wooden spoon, gently mash some of the chickpeas and break the sun-dried tomatoes apart. Season with basil, if desired.
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Notes

Two large cloves of garlic are about equal to 1 tablespoon (9 g) of minced garlic. You may think it’s cheating to use Italian seasoning, but I’m a big fan of herb and spice blends. Word on the street is that blends are often a way for herb and spice manufacturers to sell the dregs of their supply, so I do make an effort to shop high-quality brands. My favorite: Spice Jungle (www.spicejungle.com). The problem with a drawer full of individual spices is one of economy; they take up a lot of space, they can be costly and they don’t last forever. The longer herbs and spices sit in your drawer, the less potent they become. It just makes sense to use blends.

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