Hello, lovely readers!
As the leaves start to change and the evenings grow cooler here in the UK, I find myself gravitating towards heartwarming and flavorful dishes that bring a sense of comfort and joy. Today, I’m thrilled to share a recipe that’s become a favorite in our household — Spiced Mediterranean Chickpea Stew with Fresh Herbs. Not only is it brimming with hearty goodness, but it’s also a delightful way to infuse some vibrant Mediterranean flair into your weekly menu.
The Inspiration:
This stew was inspired by my travels along the Mediterranean coast, where every meal seemed to burst with fresh herbs and exotic spices. I remember the rich aromas of cumin and coriander wafting through bustling markets and the warm, inviting colours of freshly cooked vegetables on my plate. I wanted to bring those memories home, making something that’s not only delicious but also simple enough to whip up on a weekday evening.
Ingredients that Shine:
To whip up this gorgeous stew, you’ll need some pantry staples – chickpeas and chopped tomatoes – paired with fresh veggies like carrots, red bell peppers, and zucchini. What truly makes this dish sing are the spices: a harmonious blend of cumin, coriander, smoked paprika, and a hint of cinnamon that adds warmth and depth. The final flourish of fresh parsley and cilantro brings an aromatic freshness that ties all the flavors together beautifully.
The Process:
Cooking this dish is a bit therapeutic, I find. It starts with sautéing onions and garlic, then layering in the spices until the kitchen is filled with an irresistible aroma. Adding the vegetables and simmering everything with vegetable broth and tomatoes creates a rich and hearty base. It all comes together in about 30 minutes, making it perfect for those busy nights when you crave something wholesome and quick.
Serving and Enjoying:
Ladling a generous portion of this stew into a bowl and adding a squeeze of fresh lemon juice is pure bliss. My wife and I love enjoying this with some crusty bread on the side to mop up every last bit of the flavorful broth. It’s a meal that not only warms your body but also soothes the soul.
Why You’ll Love It:
This Spiced Mediterranean Chickpea Stew is packed with plant-based goodness, making it a hit for vegetarians and vegans alike. It’s nutritious, filling, and oh-so-tasty. Plus, it’s versatile – feel free to add any other veggies you have on hand, or even some leafy greens like spinach or kale in the last few minutes of cooking.
I hope you give this recipe a try and that it brings a touch of Mediterranean warmth to your kitchen. Don’t forget to leave a comment and let me know how it turns out for you. Happy cooking, and until next time, keep those pots simmering and your hearts full!
Cheers,
Al
Ingredients
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– 2 cans (400g each) chickpeas, drained and rinsed
– 1 can (400g) chopped tomatoes
– 1/4 cup tomato paste
– 3 cups vegetable broth
– 1 medium carrot, diced
– 1 red bell pepper, diced
– 1 zucchini, diced
– Salt and pepper, to taste
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh cilantro, chopped
– 1 lemon, cut into wedges for serving
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the finely chopped onion and sauté for 5-7 minutes until translucent.
3. Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, ground cinnamon, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
4. Add the diced carrot, red bell pepper, and zucchini. Sauté for about 5 minutes until the vegetables start to soften.
5. Stir in the chickpeas, chopped tomatoes, tomato paste, and vegetable broth. Mix well to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the vegetables are tender and the flavors are well combined.
7. Season with salt and pepper to taste.
8. Remove from heat and stir in the chopped parsley and cilantro.
9. Serve hot with lemon wedges on the side for squeezing over the stew.
