Chickpea And Tomato Recipe

MoroccanInspired Chickpea Tomato Stew The Full …

WebSep 9, 2016 · Add 1 tablespoon sugar (more as needed) salt, coriander, cumin, red pepper flakes, cloves, and cinnamon. Cook the tomatoes, …

Rating: 4.2/5(155)
1. Heat the olive oil in a large pot over medium heat. When the oil is shimmering, add the onion. Cook onion for five minutes, stirring now and then, or until the onion is soft and clear. Add the garlic and cook for 2 more minutes, stirring frequently and adding a tablespoon or two of water if the garlic starts to stick.
2. Add the tomatoes to the pot. If using canned whole peeled tomatoes, use a potato masher or the back of a large spoon to crush them well. Add 1 tablespoon sugar (more as needed) salt, coriander, cumin, red pepper flakes, cloves, and cinnamon. Cook the tomatoes, stirring frequently, for 10 minutes, or until they're thickening up and very bubbly. Add the broth or water, lower the heat to a simmer, and cook, uncovered, for another 10 minutes.
3. Stir in the tahini and use an immersion blender to blend the soup partially, so that some pieces of tomato are still visible but the mixture is thick and resembles a chunky soup (you can also transfer half of the mixture to a standing blender and blend till smooth, then return it to the pot).
4. Stir in the chickpeas and vinegar. Cook for another 5 minutes. Taste the stew and adjust seasonings as desired. Serve with a grain of choice and a sprinkle of parsley, if desired.

Preview

See Also:

Show details