Egyptian Spiced Chickpea Stew
A flavorful stew with chickpeas, tomatoes, and a blend of Egyptian spices, perfect with rice or pita.
Ingredients
- 2 cans Canned chickpeas
- 1 can Diced tomatoes
- 1 medium Onion
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 1.5 teaspoons Cumin
- 1 teaspoon Coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 1/4 teaspoon Cayenne pepper
- 1 cup Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked rice
- 2 tablespoons Fresh cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Drain and rinse the chickpeas.
- 2Dice the onion and mince the garlic.
- 3Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- 4Add the garlic, cumin, coriander, paprika, turmeric, and cayenne pepper. Cook for 1 minute more.
- 5Add the diced tomatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the sauce has thickened.
- 6Season with salt and pepper to taste.
- 7Serve hot over cooked rice, garnished with fresh cilantro.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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