Chickpea and Paprika Stew

Chickpea and Paprika Stew

Don’t you love that as soon as the cooler weather settles in you begin to crave those wintery, hearty home-cooked meals?

Chickpeas are a staple ingredient in my household all year-round, but they are particularly loved during winter in a number of stews and salads.

Today we are sharing this weeknight specialty – our Chickpea and Paprika Stew! This one-pot-wonder can be made in a large batch, and eaten across a few days. Like lots of great dishes, this stew always tastes great the next day, when all of the flavors have been absorbed. 

The secret to this recipe is to ensure you use the freshest spices. Toss aside the spices that have been sitting in your cabinet for more than a year as they lose their powerful aroma and pungency. If you like your stew a little more saucy, then we recommend adding an extra cup of vegetable or chicken stock into step 4.

Happy cooking!

Why we recommend "kyoord High-Phenolic Olive Oil"

With a robust flavor, herbaceous notes and signature peppery aftertaste, our kyoord high-phenolic olive oil is a great choice for everyday cooking, baking, drizzling, dipping, and savoring.