Chickpea and Paprika Stew
Don’t you love that you crave those wintery, hearty home-cooked meals as soon as the cooler weather settles in? Today, we share this weeknight specialty – Chickpea and Paprika Stew. This one-pot-wonder can be made in a large batch and eaten over a few days. Like many great dishes, this stew tastes great the next day when all the flavors have been absorbed.
The secret to this recipe is to ensure you use the freshest spices. Toss aside the herbs in your cabinet for over a year as they lose their powerful aroma and spice. If you like your stew saucier, we recommend adding a cup of vegetable or chicken stock into step 4.
- Two cans of chickpeas – drained
- 12 cloves garlic cut into chickpea-sized pieces
- 6 tbsp olive oil + more for drizzle
- ½ tbsp salt
- 1 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp hot paprika or chilli powder
- ½ tsp ground cumin
- ½ tsp ground coriander seeds
- ¾ sprigs thyme
- Extra thyme or one spoon of chopped cilantro leaves for garnish
Method of Preparation:
- In a deep sauté pan or Dutch oven, add the garlic olive oil and warm up to medium heat.
- Add the drained chickpeas and spices once the garlic starts to brown (1-2 minutes).
- Stir to coat and sauté on medium heat for 4-5 minutes.
- Add about ½ cup of water, boil, and reduce heat to low.
- Simmer for 10-15 minutes till most of the liquid has been absorbed.
- Remove thyme sprigs, adjust seasoning, and transfer to a serving bowl.
- Sprinkle with fresh thyme or chopped cilantro and drizzle with olive oil.