Spicy Tuna and Chickpea Stew (Caldeirada de Atum e Grão-de-Bico Picante)
Caldeirada de Atum e Grão-de-Bico Picante, or Spicy Tuna and Chickpea Stew, is a traditional Cape Verdean dish that is bursting with flavor and spice. This hearty stew is perfect for warming up on a chilly day and is packed with protein and fiber from the tuna and chickpeas.
Ingredients
- 2 cans of tuna, drained
- 1 can of chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 can of diced tomatoes
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1 teaspoon of cumin
- 2 cups of fish or vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some olive oil over medium heat. Add the diced onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened.
- Stir in the paprika, cayenne pepper, and cumin, and cook for another minute to toast the spices.
- Add the canned tomatoes, tuna, and chickpeas to the pot. Pour in the fish or vegetable broth and bring the stew to a simmer.
- Let the stew simmer for 20-25 minutes, allowing the flavors to meld together and the stew to thicken slightly.
- Season with salt and pepper to taste. Serve the spicy tuna and chickpea 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
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Wooden spoon Can opener Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Caldeirada de Atum e Grão-de-Bico Picante with crusty bread or over steamed rice for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add a splash of hot sauce to the stew before serving.
Cost
$15