By Chef Linda
From the humblest of pantry ingredients comes a soul-satisfying, delightful stew that can brighten up your table in a pinch. Bold flavors, comfort, and good nutrition all in one bowl. There is depth in the tomato base that comes from some simple spices, briny capers, and a good dose of fresh lemon juice. Chickpeas and potatoes blend beautifully in this stew and if you want the extra oomph of comfort, serve it over creamy polenta–or whatever else you have in the pantry. It’s a simple way to cozy up into an easy, vegan dinner.
Humble Stew with Tomatoes, Potatoes, and Chickpeas
From the humblest of pantry ingredients; forgotten potatoes, canned tomatoes, and dried chickpeas, comes a delicious, bright, and satisfying stew. Perfect for spring!
Ingredients
- 1 tbsp oil
- 1 large onion, chopped
- 1 1/2 tsp salt
- 3 large garlic cloves, minced
- 2 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp crushed red chili flakes
- Ground black pepper, to taste
- 2 (13.5-ounce) cans chickpeas, drained and rinsed, or 3 cups cooked
- 2 to 3 large potatoes, peeled and cut into small cubes
- 1 (28-ounce) can crushed tomatoes
- 2 cup water
- 2 tbsp capers, drained and chopped
- 2 tbsp fresh lemon juice
- 1/2 cup pitted black olives, crushed or chopped
To Serve
- 3 to 4 cups cooked pasta, grain, couscous, or polenta (warm)
Instructions
- Heat oil in a large pot over medium heat. Add onion and salt. Cook, stirring occasionally until onions start to soften, about 5 minutes. Add garlic, paprika, cumin, crushed red pepper flakes, and ground black pepper. Cook for another few minutes until garlic and spices are fragrant. Add chickpeas, potatoes, crushed tomatoes, capers, lemon juice, and water. Simmer for about 30 minutes, until potatoes are soft and the broth is reduced and thickened. To serve, spoon couscous or polenta into bowls. Ladle stew on top. Garnish with black olives and enjoy!
