Chickpea and Olive Stew
A hearty stew featuring chickpeas, olives, and fresh vegetables—an easy, flavorful dish from the stews category. Try this and more recipes from Spoonsparrow!
Ingredients
- 500 g chickpeas
- 2 onions
- 3 Garlic cloves
- 1 piece ginger (walnut sized)
- 2 Celery stalks
- 2 Eggplants
- 2 zucchinis
- 8 tomatoes
- 200 g black olives (pitted if desired)
- 3 tbsp olive oil
- 300 ml Vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried rosemary
- 3 tsp sweet paprika
- 0.5 tsp chili powder
- 1 pinch Cinnamon powder
- Salt
- Pepper
Instructions
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1.
Soak the chickpeas overnight in plenty of cold water. Drain and cook in fresh, unsalted water for about 35 minutes until just tender.
-
2.
Peel and dice onions, garlic, and ginger. Wash celery stalks and cut into pieces. Dice eggplants and zucchinis after washing. Chop tomatoes, removing stems. Drain olives.
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3.
Sauté onions, garlic, and ginger in hot oil until translucent. Add celery, eggplant, zucchini, and tomatoes; cook 2–3 minutes. Pour in vegetable broth and simmer for about 15 minutes. Add chickpeas and olives; simmer another 10 minutes until chickpeas are tender and olives warm. Stir in spices and season with salt and pepper.
