One Pot Tomato and Chickpea Stew
This one-pot tomato and chickpea stew is easy to make and is a delicious and flavorful vegan stew. The tomatoes get blistered, and the chickpeas are a delicious addition to this perfectly flavored stew.
- 1 Tbsp olive oil
- 3 cups cherry tomatoes
- 3 cloves garlic minced
- 1 15 oz can garbanzo beans
- 1 tsp dried thyme leaves
- ½ tsp onion powder
- ¼ tsp smoked paprika
- 1.5 cups vegetable stock
- lime optional
- cilantro or parsley optional
In a large pot, heat the olive oil over medium heat. Let heat for 30 seconds, then add the cherry tomatoes to the pot. Cook for 7-10 minutes, stirring frequently, until tomatoes are blistered and starting to break apart.
Add the garlic and stir for 30 seconds. Drain the garbanzo beans and add the beans to the pot. Add the thyme, onion powder, smoked paprika, and a sprinkling of salt and pepper and stir to combine.
Add the vegetable stock and stir. Heat to boiling, then turn down the heat to medium-low and simmer for 20 minutes, stirring occasionally.
Divide the soup between two bowls. Top with fresh parsley or fresh cilantro and a squeeze of lime, if desired.
- Chickpeas and garbanzo beans are the same thing! You might find them at the store under either name.