A MEAL YOU CAN MAKE
Smoky chickpea stew
Tomatoes, sweet pepper & warm spices
About 36 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 480g Tinned chickpeas, drained
- 400g Tinned tomatoes, chopped
- 150g Onion, finely chopped
- 10g Garlic, minced
- 150g Red pepper, diced
- 15ml Olive oil
- 2 tsp Smoked paprika
- 150ml Water
Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~461 kcal · 24g protein · 62g carbohydrate · 15g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Rinse and drain 480g tinned chickpeas. Chop 150g onion (finely chopped), 10g garlic (minced) and 150g red pepper (diced). Measure 400g tinned tomatoes (chopped), 2 tsp smoked paprika and 150ml water.
Start the pan
Warm 15ml olive oil in a large pan. Add 150g onion (finely chopped) and 150g red pepper (diced); soften for 4 minutes, then stir in 10g garlic (minced) and 2 tsp smoked paprika. Add 400g tinned tomatoes (chopped), 480g tinned chickpeas (drained) and 150ml water; bring to a simmer.
Cook gently
Simmer gently, covered, over low heat. Stay nearby. If the pan needs attention, pause your current hands-on task before tending it.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Stir well and check the pepper is tender. Taste and season as preferred. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.