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Cozy Canned Chickpea and Tomato Stew with Rosemary

canned chickpea and tomato stew - featured image
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A quick and comforting stew combining canned chickpeas and tomatoes with fresh rosemary, perfect for busy weeknights or cozy weekends. This easy recipe delivers rich, layered flavors with minimal effort.

Ingredients

Scale
  • 15 oz (425 g) canned chickpeas, drained and rinsed
  • 14.5 oz (410 g) canned diced tomatoes
  • 2 tablespoons olive oil
  • 2–3 fresh rosemary sprigs, leaves stripped and roughly chopped
  • 3 garlic cloves, minced
  • 1 medium yellow onion, finely chopped
  • 1 teaspoon smoked paprika
  • 1 cup (240 ml) vegetable broth or water
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Drain and rinse the canned chickpeas under cold water. Finely chop the onion and mince the garlic cloves. Strip the rosemary leaves from the woody stems, roughly chop the leaves, and set aside.
  2. Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.
  3. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
  4. Stir in 1 teaspoon smoked paprika, a pinch of red pepper flakes if using, and salt and pepper to taste. Toast the spices with the aromatics for about 30 seconds.
  5. Pour in the canned diced tomatoes with their juice and 1 cup (240 ml) vegetable broth or water. Stir well, scraping any browned bits off the bottom of the pan.
  6. Add the chopped rosemary leaves. Bring the mixture to a gentle simmer, then lower the heat to maintain a steady bubble. Cook uncovered for about 10 minutes to meld flavors and reduce liquid slightly.
  7. Stir in the drained chickpeas and simmer for another 5-7 minutes, allowing them to absorb the flavors and thicken the stew.
  8. Taste and adjust seasoning with more salt or pepper if needed. If too acidic, add a pinch of sugar or a splash of olive oil.
  9. Serve warm, optionally drizzled with olive oil or sprinkled with fresh herbs. Pairs well with crusty bread, rice, or couscous.

Notes

Use fresh rosemary for best flavor; dried rosemary can be used but add earlier and use half the amount to avoid bitterness. Rinse canned chickpeas well to remove metallic taste. Adjust simmering time to achieve desired stew thickness. Optional to mash some chickpeas for creamier texture. Can add vegetables like zucchini, spinach, or bell peppers during simmering. Suitable for freezing up to 3 months.

Nutrition

Keywords: chickpea stew, tomato stew, rosemary, quick dinner, easy recipe, vegan stew, vegetarian, gluten-free, comfort food

Find it online: https://merrymorsel.com/cozy-canned-chickpea-and-tomato-stew-with-rosemary-easy-homemade-recipe/