Indian

Tomato Chickpea Stew takes 15 minutes to prepare.

Tomato Chickpea Stew takes 30 minutes to cook.

Tomato Chickpea Stew makes 4 servings.

The ingredients for Tomato Chickpea Stew are:

olive oil
2 tsp cumin
2 tsp coriander
1 tsp cardamom
one chopped onion
4 cloves minced garlic
2 inch piece of ginger, minced
2 pounds (3 or 4 large) tomatoes (you can use any kind, I had lots of cherry tomatoes)
one can of chick peas, drained
salt, pepper, and a handful of fresh herbs such as cilantro, parsley or basil.

Here is how you make Tomato Chickpea Stew:

In a 2 quart pot, place enough olive oil to coat the bottom and heat on medium.Add 2 tsp cumin, 2 tsp coriander and 1 tsp cardamom and stir for a few seconds, just until a slight smoky quality starts, no longer.Add one chopped onion, 4 cloves minced garlic, 2 inch piece of ginger, minced.Stir fry a minute and add 2 pounds (3 or 4 large) tomatoes and one can of chickpeas, drained. Simmer until it makes a thick stew (you can poke some of the tomatoes to get the liquids going) and finish with salt, pepper, and a handful of fresh herbs such as cilantro, parsley or basil. Makes four servings.Serving Size: makes 4 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user AHARVEY123.

The nutritional information for Tomato Chickpea Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 323.9

• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 552.2 mg
• Total Carbs: 51.3 g
• Dietary Fiber: 10.4 g
• Protein: 10.8 g

Tomato Chickpea Stew is Indian cuisine.