Smoky Chickpea Stew with Parsley Pesto
Course: Dinner, MainDifficulty: Medium4
servings30
minutes40
minutesA hearty meatless meal that’s flavourful and satisfying. Smoked paprika adds just a bit of smoky depth and the lemony parsley pesto adds a little zing. If you don’t want to make the pesto serve the stew with a little squeeze of lemon.
Ingredients
- Smoky Chickpea Stew
2 Tbsp. olive oil
1 onion, chopped
2 cloves of garlic, minced
Pinch of red pepper flakes
2 sweet peppers, chopped (or 1 jar of roasted red peppers)
1 ½ tsp. paprika
¼ – 1/2 tsp. smoked paprika
½ tsp. cumin
¼ tsp. dried ginger
¼ cup red wine
1 cup crushed tomatoes
3 cups cooked chickpeas
1 ½-2 cups vegetable broth
Pinch of saffron (optional)
- Parsley Pesto
Half a cup each of minced parsley and cilantro
1 clove garlic, minced
3 Tbsp. olive oil
2 Tbsp. lemon juice
1 tsp. paprika
Pinch of cayenne
½ tsp cumin
pinch salt
Tiny Pinch saffron (optional)
Directions
- Smoky Chickpea Stew
- Warm a pot over medium heat and add oil.
- When it starts to shimmer add onions and cook until softened.
- Stir in the garlic and spices then add chopped peppers.
- When the peppers are soft add the wine, tomatoes, broth, saffron (if using) and chickpeas.
- Stir to combine and bring to a simmer.
- Season with salt and pepper.
- Ladle into bowls and serve with a dollop of parsley pesto.
- Parsley pesto
- Combine all ingredients in a bowl.
- Top each bowl of chickpea stew with a spoonful and serve remaining alongside.
A hearty meatless meal that’s flavourful and satisfying. Smoked paprika adds just a bit of smoky depth and the lemony parsley pesto adds a little zing. If you don’t want to make the pesto serve the stew with a little squeeze of lemon.
