Smokey Chickpea Stew
This recipe is adapted from Jessica Koslow's Everything I Want to Eat cookbook (which I'm kinda in love with).
I soaked dried chickpeas overnight, but I haven't tried with canned chickpeas. It's not hard, it's just a matter of thinking ahead.
TIME: 30 MINS prep / 2+ cooking
- 2 cups of dried chickpeas
- 3 tablespoons of evoo
- 2 small brown onions finely diced
- 2-6 garlic cloves (depending how large and how much you like garlic) finely sliced
- 2 thumbs size knob of ginger, peeled and finely grated
- pinch of ground cinnamon
- 2 teaspoons smoked paprika
- 1 can of diced tomatoes (drained but keep the liquid to the side)
- 1 small can of tomato paste
- salt to taste
- silverbeet - stems removed, leaves washed and finely sliced
- parsley - leaves picked and chopped for garnish
optional - feta / crispy bacon / aioli to serve + a big-ass baguette with butter!
Soak your chickpeas overnight in a large bowl with enough lukewarm water to cover them by a few inches, plus 3 tablespoons of salt
Next day, drain and rinse the chickpeas and put them in a large pot to make the soup in.
Add 2 teaspoons of salt and 1.5L of fresh water. Bring to the boil then reduce and let simmer gently for 60mins until the chickpeas are soft and cooked all the way though.
Return the empty pot to the stove and add the oil, onions and 1/2 teaspoon of salt, cooked over a medium heat stirring occasionally, until the onion softens, about 2 mins.
Add the garlic, ginger, cinnamon and paprika - let sizzle for a moment then add the tomatoes. Cook for a few minutes, stirring only every now and then - you want the tomatoes to brown and stick a little to the pot to create more flavour - scrape it up and let it stick again a few times.
Add the chickpeas and their liquid back in. If there's not too much chickpea water, you might want to now choose to add another 1/2-1 cup of water and the tomato juices to make the stew soupier! I now add the tomato paste to intensify the richness.
Let the stew now bubble away gently for 5 or so minutes. Then, using a slotted spoon, scoop out about half of the chickpeas and but them into a bowl or jug and smash them with a potato masher, fork, or hand-held blender to get a creamy chickpea mash.
Return to the chickpea mash to the pot. Stir in. Taste. Add more paprika or salt if you like at this point.
To serve, top the silverbeet over the hot soup to help it cook down a little.
Add feta, or crispy bacon you cleverly cooked while the soup was bubbling away.
Sprinkle over parsley and dip in your baguette slathered in butter.