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.
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.
Chickpea and Paprkia Stew
2 cans chickpeas - drained
12 cloves garlic cut into chickpea sized pieces
6 tbsp olive oil + more for drizzle
½ tbsp salt
1 tbsp sweet paprika
1 tsp smoked paprika
1 tsp hot paprika or chilli powder
½ tsp ground cumin
½ tsp ground coriander seeds
¾ sprigs thyme
Extra thyme or 1 spoon chopped cilantro leaves for garnish
In a deep sauté pan, or dutch oven, add the garlic, olive oil and warm up to a medium heat.
Once the garlic just starts to brown (1-2 minutes) add the drained chickpeas, and all of the spices.
Stir to coat and sauté on medium heat for 4-5 minutes.
Add about ½ cup of water, bring to a boil and reduce heat to low.
Simmer for 10-15 minutes till most of the liquid has been absorbed.
Remove thyme sprigs, adjust seasoning if needed, and transfer to a serving bowl.
Sprinkle with fresh thyme or chopped cilantro and drizzle with olive oil.
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