Roasted Tomato and Chickpeas Stew [Vegan]
This chickpea stew is simplicity at best. In this recipe, fresh-cooked chickpeas are sit in a savory fire-roasted tomato broth. There are few spices at work here, simply because the tomatoes alone provide a rich flavor. This stew should be served with a side of crusty sourdough bread, so you... Read More
Ingredients You Need for Roasted Tomato and Chickpeas Stew [Vegan]
How to Prepare Roasted Tomato and Chickpeas Stew [Vegan]
- Soak the chickpeas for at least 8 hours, then wash, and add them in a pot. Cover the chickpeas with water and bring to boil. When they’re tender, add salt, and remove from heat. Let them cool in the water. If you’re not going to use immediately, you can reserve them in a jar with their cooking water.
- Rinse the pot, add the oil, add onion, parsley, and cumin, and cook on low-medium heat until translucent.
- In the meantime, blend tomatoes with garlic. Pour this mixture into the pot when the other ingredients are cooked.
- Add the chickpeas and some of the cooking water, based on desired consistency for the soup. Bring it to a boil and cook until it becomes creamy and thick.
- Add paprika and some more salt if needed, then remove from heat.
- Serve topped with harissa, coconut yogurt, and chopped parsley.
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A quick make and perfect flavor! Thank you. Will make again