Mediterranean Chickpea & Tomato Stew (Indian-Spiced)

Ingredients

• 1 tbsp olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas (canned), drained and rinsed
• 1 can (14.5 oz) crushed tomatoes
• 3/4 cup vegetable broth or water
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/4 tsp smoked paprika
• 1/8 tsp ground cinnamon(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh parsley or cilantro, chopped(optional)

Instructions

1. 1

   Prep (10 minutes): Chop the onion, mince the garlic, rinse the chickpeas, and measure spices and liquids.

2. 2

   In a pot, heat olive oil over medium heat. Cook onion for 4–5 minutes until softened, then add garlic and cook 30 seconds.

3. 3

   Stir in cumin, coriander, turmeric, smoked paprika (and cinnamon if using) and cook 30 seconds until fragrant.

4. 4

   Add chickpeas, crushed tomatoes, broth, salt, and black pepper. Bring to a simmer and cook 18–20 minutes, stirring occasionally, until slightly thickened.

5. 5

   Stir in lemon juice. Taste and adjust seasoning. Serve warm with a spoonful of lemony yogurt and optional herbs.