Chickpea Stew
A traditional and filling main dish prepared with chickpeas, onion, and tomato paste in a single pot.
- Yield
- 6
- Preparation
- Cooking
- Total
- Difficulty
- Medium
The listed times are estimates for 6 servings.
About this recipe
Chickpea stew is a classic home dish prepared by simmering pre-soaked chickpeas until soft in a pot with tomato paste and onions.
Ingredients
- 500 grams chickpea, pre-soaked overnight
- 1 piece onion
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1200 milliliters water
Instructions
Drain the pre-soaked chickpeas and rinse well with plenty of water.
Heat the olive oil in a pot. Slice the onion and sauté until soft and lightly colored.
Add the tomato paste and sauté for 1-2 minutes, stirring.
Add the chickpeas and water to the pot. After boiling, simmer on low heat until the chickpeas are completely soft, about 50 minutes.
Add salt and optional red pepper flakes and simmer for a few more minutes. Serve hot.
Make this recipe better
Useful tips
- Soak dried chickpeas ahead of time to help them soften evenly, then cook them in fresh water.
- Cook the onion and tomato paste before adding chickpeas to remove the raw paste flavor and build the sauce.
- As the chickpeas soften, check the liquid rather than adding a large amount of water all at once.
Common mistakes
- Under-soaked or very old chickpeas can stay firm much longer than the recipe timing suggests.
- Reducing the sauce too early can leave a thick stew while the chickpeas are still undercooked.
Storage
Cool fully and refrigerate in a covered container. The sauce may thicken overnight, so add a little hot water during reheating if needed.
Serving suggestion
Serve hot with rice or bulgur pilaf and pickles. Keep enough sauce in each portion to coat the chickpeas.
Frequently asked questions
Why are my chickpeas still hard?
The age of the chickpeas and the soaking time matter greatly. Older chickpeas often need a longer cook.
Why is chickpea stew thicker the next day?
The chickpeas continue to absorb liquid as the stew rests. Adjust with hot water while reheating.