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.
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!