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Mediterranean Chickpea Stew Recipe

Mediterranean Chickpea Stew recipe


This is a warm, spicy stew with chickpeas, tomatoes, and olives. It's like a hug in a bowl! We use yummy things like garlic and a special tomato sauce to make it taste really good. It's perfect for dinner and makes enough for four people.


2 x (400 g) cans of chickpeas, drained and rinsed
1 cup of pitted Kalamata olives, halved
1 tsp of red pepper flakes
4 cloves of garlic, minced
1 cup of canned artichoke hearts, quartered
1/4 cup of fresh basil leaves, chopped
2 tbsp of tomato paste
2 tbsp of capers, rinsed
1 x (800 g) can of crushed tomatoes
2 tbsp of olive oil
Salt to taste
Black pepper to taste


In a large pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Stir in the tomato paste and cook for another minute.
Add the crushed tomatoes, chickpeas, capers, and artichoke hearts to the pan. Bring the mixture to a simmer.
Let the stew simmer for about 15 minutes, or until the chickpeas are tender and the sauce has thickened.
Mix in the halved Kalamata olives and chopped basil leaves. Season with salt and black pepper to taste.
Serve the stew warm, garnished with additional basil leaves if desired.

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