Tomato chickpea stew served with rice and avocado

serves 3-4⠀
For the tomato chickpea stew⠀
-1 onion, diced⠀
-4 cloves garlic + 1 inch ginger, minced⠀
-3 medium carrots, diced⠀
-1 tsp paprika, 1/2 tsp cumin, 1/2 tsp cayenne, 1/2 tsp oregano, 1/2 tsp coriander⠀
-3 large tomatoes, pureed (or use 14 oz crushed tomatoes)⠀
-1-1/2 cups (14 oz) chickpeas⠀
-salt and pepper, to taste⠀

How to make:⠀
In a pot on medium heat, sautee the onion, garlic, and ginger for 5 minutes (using water/oil). Add in carrots and spices, stirring to incorporate. Pour the tomato puree into the pot, then cover and let cook on low heat for about 8 minutes, or until carrots are tender. Mix in chickpeas and season with salt + pepper, then cook for 3-4 more minutes before serving. Enjoy!

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