One-Pot Tomato Chickpea Stew with Leafy Greens

About this recipe

Make a warming one-pot stew with tomatoes, chickpeas, leafy greens, and pantry spices. Serve it alone or with rice, couscous, or toasted bread.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 cup vegetable broth
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 4 packed cups chopped leafy greens

Instructions

1. Warm the olive oil in a large pot over medium heat.
2. Add the onion and cook for about 5 minutes, until softened.
3. Stir in the garlic, cumin, smoked paprika, and red pepper flakes; cook for 30 seconds.
4. Add the tomatoes, chickpeas, vegetable broth, salt, and black pepper.
5. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
6. Lightly crush a few chickpeas with the back of a spoon if you want a thicker stew.
7. Fold in the leafy greens and simmer for 2–3 minutes, until wilted. Taste and adjust seasoning.

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