Curried Tomato Chickpea Stew
I wanted to cook a marinara sauce of some sort and a recipe I’d been making since 1979 from Craig Claiborne’s New New York Times Cookbook stuck in my mind. It is an eggplant and tomatoes sauce that uses a cup or more of parsley giving it the most wonderful fresh taste. But I wanted to include protein in the dish not eggplant and decided chickpeas were a good option.
I guess I’m a bit stuck on curry at the moment since the last three meals I’ve cooked for book club all included curry in one way or another but so be it. I am using curry again to give the dish some depth and heat; plus to accentuate the tomato flavor an abundance of tomato paste. The result is a warming comfort food curried tomato-based chickpeas stew to enjoy during the cold snap we’re in the midst of.
If you make this dish, make any changes or additions or have a favorite chickpeas stew recipe you’d like to share, I would love to hear from you.
- 1 tbsp. Grape Seed Oil
- 1 medium Onion chopped
- 1 tbsp. Curry
- 1 tsp. Cumin
- 1 large or 2 medium size cloves of Garlic minced
- 1 tbsp. dried Sweet Basil
- a 26.46 oz. carton of chopped Tomatoes or 2½ cups canned chopped Tomatoes
- 1½ cups cooked Chickpeas
- 6 oz. can of Tomato Paste
- 1 cup Water
- 1 cup tightly packed Flat Leaf Parsley chopped
- If you are using dried chickpeas you will need to soak them overnight. The next day discard the liquid and place the soaked chickpeas in a saucepan. Cover with water about 2 inches above the chickpeas. Bring to a boil, skim off any foam and simmer for about 40 minutes until they are soft but not mushy. One cup of dried chickpeas makes about 3 cups of cooked chickpeas.
- In a heavy sauce pan or Dutch oven heat the grape seed oil, add the chopped onions and sauté until they are translusent about 4 minutes. Add the curry and cumin and mix well, then add the garlic and cook till fragrant about 1 minute. Add the tomato paste mix well.
- Stir in the chopped tomatoes, cooked chickpeas and water.
- Simmer for about 20 minutes. Add the chopped parsley and cook for another 5 to 10 minutes. Serve with rice.