Name: Greek Style Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 large onion, chopped; 2 bell peppers, chopped; 2-3 cloves garlic cloves, minced; 2 baking potatoes, peeled and chopped; 2 cans 16 ounce cans of chickpeas, rinsed and drained; 1 box 26.46 box of Pomi Chopped Tomatoes or almost all of a 28 ounce can of best quality chopped tomatoes; 1 cup (237 ml) water; Extra virgin olive oil for cooking; a pinch of sugar honey or a pinch of sugar to balance the acid in the tomatoes; 1 teaspoon dried oregano teaspoon of dried oregano; 1/2 teaspoon marjoram teaspoon of marjoram; 2 dried bay leaves; a pinch of ground allspice and ground cinnamon Tiny pinch of ground allspice and ground cinnamon; Sea salt or kosher salt and fresh cracked pepper to taste; 2 tbsp tablespoons of garbanzo bean flour mixed with two tablespoons of cold water; Freshly chopped parsley, flaky sea salt, a drizzle of good fruity olive oil, steamed rice, crusty bread or quinoa are serving options

Description

Hearty and flavorful, this Greek-style stew is perfect for a cozy weeknight dinner. Easily customizable to your taste!

Ingredients

Units Scale

1 large onion, chopped
2 bell peppers, chopped
2-3 cloves garlic cloves, minced
2 baking potatoes, peeled and chopped
2 cans 16 ounce cans of chickpeas, rinsed and drained
1 box 26.46 box of Pomi Chopped Tomatoes or almost all of a 28 ounce can of best quality chopped tomatoes
1 cup (237 ml) water
Extra virgin olive oil for cooking
a pinch of sugar honey or a pinch of sugar to balance the acid in the tomatoes
1 teaspoon dried oregano teaspoon of dried oregano
1/2 teaspoon marjoram teaspoon of marjoram
2 dried bay leaves
a pinch of ground allspice and ground cinnamon Tiny pinch of ground allspice and ground cinnamon
Sea salt or kosher salt and fresh cracked pepper to taste
2 tbsp tablespoons of garbanzo bean flour mixed with two tablespoons of cold water
Freshly chopped parsley, flaky sea salt, a drizzle of good fruity olive oil, steamed rice, crusty bread or quinoa are serving options

Instructions

In a Dutch oven or oven-safe pot with a lid, sauté the onions and peppers on medium-high heat with olive oil, salt, and pepper. Cover the pot and add a little water if needed.
Once the peppers and onions are soft, add the potatoes, garlic, chickpeas, tomatoes, water, honey, spices, seasonings, bay leaves, and salt and pepper. Bring to a boil, then reduce heat and simmer covered for 10 minutes.
Preheat oven to 350°F (177°C).
After 10 minutes of simmering on the stovetop, place the pot in the preheated oven and cook for an additional 20 minutes.
When the stew is finished cooking, remove the bay leaves.
Stir in a mixture of garbanzo bean flour and water.
Adjust the seasonings.
Serve.

Notes

For a richer flavor, use roasted bell peppers instead of raw.
If you don’t have garbanzo bean flour, you can omit it or use a cornstarch slurry as a thickener.
Leftovers can be stored in the refrigerator for up to 4 days and are even more flavorful the next day.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Braising
Cuisine: Greek

Nutrition

Serving Size: 1.5 cups
Calories: 400
Sugar: 5
Sodium: 400
Fat: 15
Saturated Fat: 3
Unsaturated Fat: 10
Carbohydrates: 60
Fiber: 10
Protein: 15