Golden Chickpea and Tomato Stew
A savory, one-pot stew of chickpeas simmered in a rich garlic, tomato, and smoked paprika broth.
Recipe Author
Riff Kitchen@riffkitchen
Golden Chickpea and Tomato Stew
A savory, one-pot stew of chickpeas simmered in a rich garlic, tomato, and smoked paprika broth.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Easy
Chef's note
This recipe transforms pantry staples into a deeply flavorful, protein-packed meal in under thirty minutes.
Method
7 steps · tap one to tick it off
Tips
Keep the paprika moving. Smoked paprika burns quickly in hot oil and turns bitter. Stir it constantly for that one minute, then add the tomatoes.
Crush some chickpeas for body. Press a few against the pan with a spoon during the simmer. They thicken the sauce into a proper stew.
Chop the parsley stems too. The tender upper stems carry more flavor than the leaves. Chop them fine and stir them in with the leaves at the end.
Swaps
No smoked paprika? Sweet paprika with a pinch of ground cumin. You lose the smoky edge.
No vegetable broth? Water with an extra pinch of salt; the tomatoes carry the flavor.
No fresh parsley? Cilantro or a little fresh mint, or a squeeze of lemon if you have no herbs.
Storage
Fridge: 3 to 4 days in a sealed container. It thickens as it cools, so loosen it with a splash of water.
Freezer: 2 to 3 months for best quality. The chickpeas come back slightly softer; add fresh parsley after reheating.
Reheat: In a saucepan over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Riff Assistant
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Chef's note
This recipe transforms pantry staples into a deeply flavorful, protein-packed meal in under thirty minutes.
Instructions
Follow the steps to perfection.
Tips
Keep the paprika moving. Smoked paprika burns quickly in hot oil and turns bitter. Stir it constantly for that one minute, then add the tomatoes.
Crush some chickpeas for body. Press a few against the pan with a spoon during the simmer. They thicken the sauce into a proper stew.
Chop the parsley stems too. The tender upper stems carry more flavor than the leaves. Chop them fine and stir them in with the leaves at the end.
Swaps
No smoked paprika? Sweet paprika with a pinch of ground cumin. You lose the smoky edge.
No vegetable broth? Water with an extra pinch of salt; the tomatoes carry the flavor.
No fresh parsley? Cilantro or a little fresh mint, or a squeeze of lemon if you have no herbs.
Storage
Fridge: 3 to 4 days in a sealed container. It thickens as it cools, so loosen it with a splash of water.
Freezer: 2 to 3 months for best quality. The chickpeas come back slightly softer; add fresh parsley after reheating.
Reheat: In a saucepan over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix