Berber Chickpea And Tomato Stew

This Berber Chickpea and Tomato Stew is a hearty and flavorful dish that originates from Western Saharan Cuisine. It's a perfect combination of spices, chickpeas, and tomatoes that will warm you up on a cold day.

Berber Chickpea And Tomato Stew

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 can (14 oz) diced tomatoes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper. Cook for 1 minute until fragrant.
  4. Pour in the diced tomatoes with their juices, chickpeas, and vegetable broth. Season with salt and pepper.
  5. Bring the stew to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
  6. Adjust the seasoning if needed and serve the stew hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
40g
Protein
12g
Fat
5g

Supplies

Large pot Wooden spoon Measuring spoons Can opener

Tools

Stovetop

Serving suggestions

Serve the Berber Chickpea and Tomato Stew with warm crusty bread or over couscous for a complete and satisfying meal.

Tips & tricks

For a spicier kick, add more cayenne pepper or a dash of hot sauce to the stew.

Cost

$10