Step by step

Method

4 steps

1. 1

   Dice 1 onion; mince 3 garlic cloves. Warm 2 tablespoons olive oil in a heavy pot over medium. Soften onion 5–6 minutes until translucent and sweet-smelling. Add garlic, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon coriander or cinnamon, and optional pinch of chili flake 1 minute until the spices smell toasty.

2. 2

   Stir in 2 tablespoons tomato paste 30 seconds, then 1 can (14 oz) crushed or diced tomatoes and 2 cans (about 3 cups) drained chickpeas. Pour in 2–2½ cups vegetable or chicken stock. Bring to a gentle simmer.

3. 3

   Cook uncovered 15–20 minutes, stirring now and then, until the stew thickens and the chickpeas taste seasoned through. Mash a spoonful of chickpeas against the side of the pot to thicken if you want it creamier. Taste for salt and a squeeze of lemon.

4. 4

   Ladle into bowls. Finish with olive oil, chopped parsley or cilantro, and warm pita or rice. You want a thick, spiced tomato-chickpea stew you can scoop — not thin bean water.