Smoky Chickpea Stew

I suppose most of my meals I post here could be classed as “quick and easy”. I feel like I must be getting a bit repetitive when I write that a meal is so easy  to make. But you know, pretty much everything that I’ve been blogging are meals that we cook for ourselves on a regular basis, and we don’t usually make meals that take a whole lot of effort and time to make.

This one is no exception. The idea came from a small paragraph on Serious Eats halfway down the article, and I’ve adapted it into a full meal.

You have to start by “toasting” breadcrumbs. I make my own by blending 3 slices of bread in the food processor, then tossing them on a high heat in a little oil until they’re crispy.

These then get put aside, while you cook up all the other ingredients into a stew, and then right at the end you add the breadcrumbs back. The softness of them absorbs the moisture and thickens the stew, but you still get the crisp from the toasty bits which makes it delicious.

• Servings: 2
• Print

Ingredients

• 3 slices bread, blitzed to make rough breadcrumbs
• 2 onions, chopped
• 1 clove garlic, chopped
• 1 can chopped tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 can chickpeas, drained
• 1 tbsp lemon juice
• Salt & Pepper

Directions

1. Heat a small amount of oil in a large pan until hot. Add in the breadcrumbs and toast until browned. Put aside.
2. Saute the onions and garlic until softened, and add in the spices and seasoning.
3. Add in the tomatoes and chickpeas and cook for a couple of minutes.
4. Stir through the breadcrumbs and lemon juice, and heat through.
5. Serve!