Quick & Easy Chickpea- tomato stew

Veganer Kichererbseneintopf

As you know I am a big fan of simple recipes. Very often I don’t like to spend hours in the kitchen. So, this recipe for a vegan chickpea-tomato stew is perfect for me. It takes 20 minutes to make and it tastes really good.

Ingredients (serves 2)

1 onion
1 garlic glove
1 can chickpeas (1 ½ Cups (265g) drained net weight)
2 Cups (400 g) cherry tomatoes
1 tsp coconut oil
½ tsp curry powder
1 pinch ground caraway
1 pinch cardamom
1 pinch paprika powder
½ tsp Curcuma
½ Cup (150 ml) vegetable stock
½ tsp garam masala
¼ Cup (100g) brown rice


Peel and chop garlic and onion. Wash the chickpeas with cold water. Wash and cut tomatoes in half and remove stalk parts.

Heat a saucepan over medium heat. Once hot, add the oil. Add onion and garlic and cook it for 1-2 minutes. Then, add curry powder, caraway, cardamom, paprika powder, Curcuma and let it cook for a few seconds.

Add vegetable stock, tomatoes and continue cooking for about 10 minutes. Then, add chickpeas and garam masala and cook for another 10 minutes. Season with salt and pepper.

Prepare the rice according to the pack instructions. Serve the stew with rice.

eganer Kichererbseneintopf mit Tomaten


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