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.

Spicy Tuna and Chickpea Stew (Caldeirada de Atum e Grão-de-Bico Picante)

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

  1. 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.
  2. Stir in the paprika, cayenne pepper, and cumin, and cook for another minute to toast the spices.
  3. Add the canned tomatoes, tuna, and chickpeas to the pot. Pour in the fish or vegetable broth and bring the stew to a simmer.
  4. Let the stew simmer for 20-25 minutes, allowing the flavors to meld together and the stew to thicken slightly.
  5. 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