While most stews are time-consuming to cook, this community favourite can be whipped up in about 10 minutes with very little prep. You could add a handful of spinach just before the end of cooking time, or serve it with a fried or poached egg on top and a slice of sourdough. You can keep it in the fridge for up to four days.
What you need:
- 1⁄2 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 x 400g tin of chickpeas, drained
- 3 tomatoes, roughly chopped
- 1⁄2 teaspoon hot sweet paprika (or any kind)
- a dollop of full-fat Greek yoghurt, to serve (optional)
- olive oil
- salt and pepper
How to make it:
- Heat a splash of olive oil in a medium saucepan on a medium heat and add the chopped onion. Fry for 11/2 minutes, stirring occasionally, until the onion has softened, then add the chopped garlic and fry for 30 seconds more.
- Add the chopped tomatoes, and the chickpeas, paprika and 150ml of water to the pan. Increase the heat to high, cover the pan with a lid and simmer the mixture for 7 minutes, until the tomatoes are beginning to break down.
- Season generously with salt and pepper, then transfer half of the stew to a bowl. Serve it just as it is or with a dollop of Greek yoghurt on top.
- Leave the remaining stew to cool, then transfer it to an airtight container and refrigerate it for up to 4 days – this is your second portion for another time.
Makes: 2 portions / Prep time: 4 mins / Total cook time: 10 mins
GLUTEN-FREE (WITHOUT BREAD TO SERVE), VEGAN (WITHOUT GREEK YOGHURT TO SERVE)
This recipe was originally published in The Glucose Goddess Method by Jessie Inchauspé.
