This is perfect alone as a speedy lunch, or it can be served with crusty bread or your favourite grain for something more substantial. It is such a versatile recipe; try some different beans, vegetables and condiments depending on what you have to hand.
2 tablespoons olive oil (plus extra for drizzling)
400 grams cherry tomatoes
400 grams tin of chickpeas (or cannellini or butter beans)
2 tablespoons nutritional yeast
50 grams baby spinach
10 grams pinenuts
2 tablespoons tahini (see Tip in Additional Information, below)
zest and juice of ½ lemon
salt and freshly ground black pepper
fresh herbs to garnish (basil, parsley or dill would all work well)
TO SERVE (OPTIONAL)
sourdough or focaccia
chilli flakes
Dukkah
sundried tomatoes
Method
Chickpea and Blistered Tomato Stew is a guest recipe by Christina Soteriou so we are not able to answer questions regarding this recipe
Finely mince the garlic.
Heat the olive oil in a medium-sized saucepan over a medium heat. Once hot, add the tomatoes (take care as they might spit when they hit the oil). Sprinkle with a little salt and let them cook for 3–5 minutes until they start to blister. Add the garlic and cook for 1 minute, then add the chickpeas, along with all the liquid from the tin.
Cook for 5–6 minutes until the liquid has thickened, lightly crushing the tomatoes so they release their juices. Try not to reduce all the liquid, but if you do, just add a splash of water. Add the nutritional yeast and stir through the spinach until wilted.
Meanwhile, lightly toast the pine nuts in a hot, dry frying pan for 2–3 minutes until golden.
When the chickpeas are cooked, add the tahini (or your chosen creamy ingredient) and season well with plenty of salt and pepper. Use your spoon to mash some of the chickpeas to get a creamy texture.
Spoon the stew into a bowl or two, drizzle over some olive oil, top with some lemon zest and a good squeeze of lemon, and finish with the chopped herbs, your toasted pine nuts and any of the optional extras.
Additional Information
TIP:
You have a few options to make this creamy, depending on what you like and what you have. Instead of tahini, you can use a tablespoon of vegan cream cheese (a herby one would be great), hummus, cashew or coconut cream, or 2 tablespoons of plant-baked milk. You could also blend a couple of tablespoons of the chickpeas and stir them through.
Try This Tip
Boiling Vegetables - Keep Your Water
From Crafty Cookie
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Asked and Answered
Can I Use A Vegan Alternative For Buttermilk In The Dressing For The Asparagus And New Potato Salad?
Doubled the recipe but added okra sliced crosswise and a large red pepper cut into half strips. Used freshly chopped garlic, 9 cloves. Used 19 oz cans of chickpeas. Excellent.
Posted by cmljr on 3rd February 2025
Delicious! I did this today with cannellini beans. What a fabulous one pot dish. The tahini gives it an extra dimension of creamy nuttiness. I put in some tofu to add some extra protein, but this would also be delicious with eggs (poached, fried or scrambled). Would also work as a great side to burgers or grilled meat. Thank you!
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What 2 Others have said
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Posted by cmljr on 3rd February 2025
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Posted by CMalta on 2nd February 2025
Show more commentsDoubled the recipe but added okra sliced crosswise and a large red pepper cut into half strips. Used freshly chopped garlic, 9 cloves. Used 19 oz cans of chickpeas. Excellent.
Delicious! I did this today with cannellini beans. What a fabulous one pot dish. The tahini gives it an extra dimension of creamy nuttiness. I put in some tofu to add some extra protein, but this would also be delicious with eggs (poached, fried or scrambled). Would also work as a great side to burgers or grilled meat. Thank you!