Best 5 Spicy Tomato Chickpea Stew Recipes

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Indulge in a symphony of flavors with our delectable Spicy Tomato Chickpea Stew, a culinary masterpiece that tantalizes the taste buds with its vibrant blend of spices, succulent chickpeas, and juicy tomatoes. This hearty and wholesome stew is not only a feast for the senses but also a nourishing meal packed with essential nutrients. Embark on a culinary journey with us as we explore variations of this classic dish, including a zesty Moroccan-inspired tagine, a smoky and flavorful harissa-spiced version, and a vibrant coconut milk-infused stew. Whether you're a seasoned home cook or just starting your culinary adventures, these recipes offer a range of options to suit your preferences and skill level, promising a delicious and satisfying experience with every bite.

Here are our top 5 tried and tested recipes!

EASY CHANA MASALA (SPICY CHICKPEA STEW)



Easy Chana Masala (spicy chickpea stew) image

This spicy, fragrant chickpea stew is a delicious Indian classic served with rice. A favorite take-out dish easily made at home.

Provided by Toni Dash

Categories     Main Course

Time 28m

Number Of Ingredients 15

3 tablespoons Vegetable Oil
1 medium Red Onion (chopped)
¾ teaspoon sea salt or kosher salt
1 tablespoon fresh Ginger (peeled and minced)
5 cloves Garlic (minced)
1 Serrano Pepper (diced (seeds discarded))
2 teaspoons ground Cumin
2 teaspoons ground Coriander
½ teaspoon Cayenne Pepper
¾ teaspoon Turmeric
1 teaspoon Garam Masala
1 15-ounce can Crushed Tomatoes
2 15-ounce cans Chickpeas (drained)
prepared rice (for serving)
fresh cilantro (chopped for garnish (optional))

Steps:

  • Heat the oil in a large pan over medium heat. Add the red onion with a pinch of the salt and cook until translucent, around 5 minutes.
  • Add the ginger, garlic and serrano pepper cook 30 seconds or until fragrant.
  • Add the spices (cumin, coriander, cayenne pepper, turmeric and garam masala); cook an additional minute.
  • Add the tomatoes cook 1 minute.
  • Raise heat to medium high. Add the chickpeas. Bring to a full simmer. Reduce heat to medium-low to a gentle simmer and cook until the chickpeas are soft. 20-25 minutes.
  • Serve over prepared rice. Garnish with chopped fresh cilantro if desired.

Nutrition Facts : Calories 118 kcal, Carbohydrate 5 g, Protein 1 g, Fat 11 g, SaturatedFat 9 g, Sodium 441 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SPICY TOMATO CHICKPEA STEW



Spicy Tomato Chickpea Stew image

This recipe also comes from Family Circle's Fast Vegetarian Cookbook and is the perfect stew/soup for a cold night. It is filling, easy to make, tastes super yummy and is healthy, too. What more can you ask for? :) I modified it a little to have it produce a smaller quantity and suite my taste even more. I hope you enjoy.

Provided by Lalaloula

Categories     Beans

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 tablespoon oil
1 onion, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 (400 g) can chopped tomatoes (13 oz)
170 g tomato puree
250 g chickpeas, cooked (I used canned, drained)
1/4 cup fresh parsley, chopped
salt and pepper

Steps:

  • Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
  • Mix in spices and cook for 1-2 minutes.
  • Stir in chopped tomatoes, tomato puree and chickpeas.
  • Bring to a boil, then reduce the heat and simmer for about 15 minutes.
  • Season well with salt and freshly ground pepper.
  • Just before serving stir in the parsley.

Nutrition Facts : Calories 286.1, Fat 6.1, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 51.9, Fiber 11.7, Sugar 11.9, Protein 10.8

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW



Slow Cooker Chickpea, Red Pepper and Tomato Stew image

This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sun-dried tomatoes is often delicious, augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. If using a pressure cooker, you can use this pressure-cooker version of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 12

3 (15-ounce) cans chickpeas, with liquid (or about 4 1/2 cups cooked chickpeas and 1 cup cooking liquid)
2 (12-ounce) jars roasted red peppers, drained and finely chopped (2 cups)
1 (14-ounce) can crushed or diced tomatoes
1 (6- to 7-ounce) jar sun-dried tomatoes, drained and chopped (about 1 cup), oil reserved (about 3 tablespoons)
1 red onion, finely chopped
5 garlic cloves, smashed and finely chopped
1 tablespoon sherry vinegar or red wine vinegar, plus more to taste
1 tablespoon olive oil, plus more for serving
1/2 teaspoon smoked paprika
Kosher salt and black pepper
Red-pepper flakes, for serving
Chopped smoked almonds, for serving

Steps:

  • In a 6- to 8-quart slow cooker, combine the chickpeas and their liquid, roasted red peppers, canned tomatoes, chopped sun-dried tomatoes and their oil, onion, garlic, vinegar, olive oil, smoked paprika, 1 teaspoon kosher salt and several generous grinds of pepper. Cook on low until the flavors are blended, 6 to 8 hours.
  • Taste before serving and add more salt, pepper or vinegar if necessary. Divide among bowls and top with a drizzle of olive oil, red-pepper flakes and smoked almonds.

SPICY CHICKPEA STEW



Spicy Chickpea Stew image

With good bread and a salad, this stew makes an excellent cold-weather lunch or supper.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 14

1 cup dried chickpeas
2 bay leaves
Salt
1 medium onion, minced
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
1 teaspoon oregano
Freshly ground pepper
2 teaspoons tomato paste
2 tomatoes, peeled, seeded, and chopped
1 cup cubed butternut squash
1 teaspoon red-pepper flakes (optional)
1/2 pound fresh spinach, torn into pieces

Steps:

  • Soak chickpeas in cold water for at least 4 hours. Drain, put in a medium saucepan, and add water to cover. Add bay leaves. Bring to a strong boil, then reduce heat and simmer, covered, until tender, about 2 hours. Add more boiling water if needed to maintain water level. When beans are tender, add salt to taste, and cook a few minutes longer. Drain, reserving cooking liquid.
  • Cook onion and garlic in olive oil over low heat until translucent, about 15 minutes. Add paprika, oregano, pepper, tomato paste, and chopped tomatoes, and cook a few minutes more.
  • Add chickpeas, squash, and enough cooking liquid to cover. Cook, covered, until squash is tender, about 30 minutes. Add pepper flakes if desired, and adjust seasonings. Remove bay leaves. Stir in spinach, cook until wilted, and serve.

SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC



Spiced Chickpea Stew With Coconut and Turmeric image

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Provided by Alison Roman

Categories     dinner, lunch, weekday, weeknight, soups and stews, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 1/2 teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)

Steps:

  • Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  • Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  • Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  • Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
  • Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  • Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • For a richer flavor, use homemade vegetable broth instead of water.
  • Add a teaspoon of ground cumin and a pinch of cayenne pepper for a smoky, spicy flavor.
  • If you like your stew chunky, cut the vegetables into larger pieces. For a smoother stew, dice them finely.
  • Serve the stew with a side of crusty bread, rice, or quinoa.
  • Garnish the stew with fresh cilantro, parsley, or basil.

Conclusion:

This spicy tomato chickpea stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrition, and it can be easily customized to your liking. Whether you are a vegetarian or meat-eater, this stew is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this spicy tomato chickpea stew a try. You won't be disappointed!

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