Chickpea & Tomato Stew

One pot vegetarian stew from my cookbook LUNCH!

This one pot vegetarian stew is SO easy! And SO delicious! I like to make it on Sunday afternoon and dig into it all week. This recipe yields 2 servings. So feel free to double it, which is very easy to do.

Makes 2 servings

Ingredients:

• 2 tablespoons of extra virgin olive oil

• 1 shallot, chopped

• 3 garlic cloves, chopped

• 1 large carrot, peeled and diced

• 1/4 cup golden raisins

• 1 tablespoon tomato paste

• 1/2 teaspoon kosher salt

• 1/2 teaspoon turmeric

• 1/2 teaspoon cinnamon

• 1/4 teaspoon cumin seeds, ground

• 1 (14 ounce) can diced tomatoes

• 1 1/2 cup chicken or vegetable stock

• 2 1/2 cups cooked chickpeas

• zest of 1/2 a lemon

Here’s How:

1. In a medium dutch oven or heavy bottomed saucepan, heat the oil over medium heat. Add the shallot, garlic and carrot. Saute for 2-3 minutes until everything starts to soften. Add the raisins, tomato paste, salt, turmeric, cinnamon and ground cumin and stir to combine.

2. Add the tomatoes, stock and chickpeas and simmer for 10-12 minutes, stirring often, until some of the liquid has evaporated and the stew had thickened. When stirring mash a few chickpeas on the side of the pan, this will help it thicken.

3. Turn off the heat and stir in the lemon zest.