This warming Chickpea Stew is also a vegetarian recipe (if you prefer but do add streaky bacon lardons if you'd rather some meat), cheap and quick to make particularly if the weather is so bad you don't want to be dragging yourself from your home to get to the shops. Feel free to add any vegetables you would like.
The beauty of this chick pea recipe is that the majority of it comes from store cupboard essentials. So when you're at the end of the month and you're down to using your tins and jars this will make a very delicious and good value meal.
The recipe serves 4.
- 1 tin of cooked chickpeas
- 2 tins of chopped tomatoes
- 400ml of water
- 1 clove of garlic
- 1 small onion or shallot
- 1 tin of sweetcorn
- 200g of spaghetti or any other dried pasta is fine too
- 1 tablespoon of sunflower oil
1 teaspoon of smoked paprika
- 1 small chopping board
- 1 sharp knife
- 1 tin opener if your cans don't have a ring pull
- 1 extra-large pot with a lid
- 1 large wooden spoon
- Put your pot on a medium heat.
- Open all your tins and drain the chickpeas & sweetcorn.
- Chop the onion and garlic finely.
- Place the sunflower oil in the pot and allow to come to heat then add the onion and garlic.
- Stir for 5 minutes then add the smoked paprika, stir for another minute.
- Add the drained chickpeas and stir around so that they are coated in the onions, garlic & paprika.
- Now add your tomatoes and/or special sauce along with the water.
- Stir well then break up the pasta into small pieces straight into the pot.
- Bring to a simmer then cover and cook for 15 minutes.
- Now add the sweetcorn (to keep it crunchy) and serve.
- If you fancy a more meaty version add some lardons or pieces of rasher at the very start when cooking the onion and garlic.
This recipe, and more, is available on Wholesome Ireland
If you have tried this recipe let us know what you thought of it in the comments below
Did you like this article? Sign up for our free newsletter (be sure to tick Food!) and join us on facebook and follow us on Twitter