This delicious and easy-to-make Store Cupboard Chickpea Stew recipe can also become a vegetarian recipe (just leave out the bacon lardons). It’s 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.
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The beauty of this chickpea 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
- 250g bacon lardons
- 1 tablespoon of sunflower oil
- 1 teaspoon of smoked paprika
- 1 clove of garlic
- 1 small onion or shallot
- 1 tin of sweetcorn (or frozen sweetcorn would work too)
- 200g of spaghetti or any other dried pasta is fine too
- 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 bacon lardons and fry gently for a few minutes before adding the onion and garlic and frying for a couple more minutes.
- 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.
This recipe, and more, is available on Wholesome Ireland.
Over to you now. Have tried this Chickpea Stew recipe? Did the family like it? Tell us in the comments below