Easy Chickpea, Tomato & Olive Stew

Jump to Recipe Jump to Video Print Recipe

Easy, hearty and oh-so-tasty Chickpea, Tomato and Olive Stew. A super simple recipe that’s packed with nutrients and Mediterranean flavors.

The combination of chickpeas, tomatoes, olives and basil is absolute perfection. This is such an easy meal, made with simple, wholesome ingredients. In fact, you might already have everything you need to make this healthy plant-based recipe in your kitchen. This is a vegan stew even the pickiest meat eaters are going to love. It’s filling, comforting and it tastes amazing. I love to serve it with a big slice of crusty sourdough, but it’s also delicious with a side of rice, millet, quinoa, or on top of mashed potatoes.

Are you a chickpea lover? Of course, you are, who isn’t?! Well, did you know chickpeas are loaded with health benefits?! They are fiber-rich and a great source of plant-based protein. They can boost your digestion, help stabilize your blood sugar levels and prevent an array of diseases. Best of all, they are filling, cheap and super delicious! Want to know more about this incredible legume? Check out this link.

Hope you love this budget-friendly meal. Leftovers can be stored in the fridge for up to 5 days.

If you try this vegan chickpea recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

Easy Chickpea, Tomato & Olive Stew

Vegan, gluten-free, protein-rich and incredibly delicious Chickpea, Tomato and Olive Stew. A Mediterranean-Inspired meal that’s healthy, easy and so comforting; the perfect weeknight dinner.

Prep Time 5

Cook Time 20

Ingredients

1 Tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 tsp chili flakes
½ tsp dried thyme
½ tsp dried rosemary
1 15 oz can of diced tomatoes
1 15 oz can of chickpeas, drained and rinsed – or 1 ½ cup of cooked chickpeas
½ cup water
½ cup black olives, thinly sliced
5 big sun-dried tomatoes, rehydrated and finely chopped
½ cup fresh basil, finely chopped
1 Tbsp lemon juice
Sea salt and pepper to taste

TO SERVE:

Slice of sourdough bread
More fresh basil

Instructions

In a large skillet, heat olive oil over medium heat.
Add onions and sauté for about 5 minutes.
Add garlic, thyme, rosemary and chili flakes and cook for 2 minutes, always stirring to keep the herbs from burning.
Stir in the tomatoes, chickpeas, water, olives, sun-dried tomatoes and a big pinch of sea salt. Stir to combine and bring the mixture to a boil. Lower the heat to medium-low and simmer for 10 – 15 minutes. Stirring occasionally to prevent it from burning.
Turn off the heat and add the basil and lemon juice. Stir to combine.
Season with salt and pepper.
Serve with more basil and a slice of sourdough.
Enjoy this hearty meal!