Chickpea & Blistered Tomato Stew Recipe
by Christina Soteriou
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2 minutes prep time
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15 minutes cook time
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Easy
This is perfect alone as a speedy lunch, or it can be served with crusty bread or your favourite grain for something more substantial. It is such a versatile recipe; try some different beans, vegetables and condiments depending on what you have to hand.
Ingredients for Chickpea & Blistered Tomato Stew
- 3–4 Garlic cloves
- 2tbsp Olive oil, plus extra for drizzling
- 400g Cherry tomatoes
- 400g Tin of chickpeas (or cannellini or butter beans)
- 2tbsp Nutritional yeast
- 50g Baby spinach
- 10g Pine nuts
- 2tbsp Tahini
- Zest and juice of ½ lemon
- Salt
- Freshly ground black pepper
- Fresh herbs, to garnish (basil, parsley or dill would all work well)
Ingredients for Chickpea & Blistered Tomato Stew
- Sourdough or focaccia
- Chilli flakes
- Dukkah
- Sun-dried tomatoes
How to make Chickpea & Blistered Tomato Stew
- Finely mince the garlic.
- Heat the olive oil in a medium-sized saucepan over a medium heat. Once hot, add the tomatoes (take care as they might spit when they hit the oil). Sprinkle with a little salt and let them cook for 3–5 minutes until they start to blister. Add the garlic and cook for 1 minute, then add the chickpeas, along with all the liquid from the tin.
- Cook for 5–6 minutes until the liquid has thickened, lightly crushing the tomatoes so they release their juices. Try not to reduce all the liquid, but if you do, just add a splash of water. Add the nutritional yeast and stir through the spinach until wilted.
- Meanwhile, lightly toast the pine nuts in a hot, dry frying pan for 2–3 minutes until golden.
- When the chickpeas are cooked, add the tahini (or your chosen creamy ingredient) and season well with plenty of salt and pepper. Use your spoon to mash some of the chickpeas to get a creamy texture.
- Spoon the stew into a bowl or two, drizzle over some olive oil, top with some lemon zest and a good squeeze of lemon, and finish with the chopped herbs, your toasted pine nuts and any of the optional extras.
About the author
Christina Soteriou is a chef, recipe writer and content creator who creates plant-based food for people who love to eat, inspired by the Mediterranean flavors of her Greek Cypriot heritage. Christina’s passion for food has made her determined to find creative and nutritious ways to make plant-based dishes as tasty as possible. To this end, she completed a holistic nutrition course and has worked in many food-related roles, from starting her own catering company in Cyprus, teaching cooking classes in Chicago and online, to coming to London and helping create the menu for Sloane Street Deli, working as a chef at Bubala, then as a senior food producer at Mob, one of the biggest food media companies in the UK.
