This Tomato & Chickpea Stew is a comforting, flavour-rich dish made with slow-cooked tomatoes, tender chickpeas, and smoky spices. Finished in the oven using a cast iron skillet and topped with creamy hummus, chilli oil, basil, and pine nuts, it’s wholesome, hearty, and perfect for serving with toast or pita.

What is Tomato & Chickpea Stew?

Tomato & Chickpea Stew is a one-pan plant-based dish where chickpeas are simmered in a tomato-rich base with aromatics and spices, then oven-finished for deeper flavour and texture.

Main Ingredient of Tomato & Chickpea Stew:

1. Oil – 2 tbsp
2. Onion – 1 medium (chopped)
3. Garlic – 4–5 cloves (chopped)
4. Red bell pepper – ½ cup (chopped)
5. Cherry tomatoes – 1 cup
6. Crushed tomatoes – 1 cup
7. Boiled chickpeas – 1½ cups
8. Smoked paprika – 1 tsp
9. Salt – To taste
10. Black pepper – ½ tsp

What Is So Special About Tomato & Chickpea Stew?

This stew is cooked on the stovetop and then finished in the oven using a cast iron skillet, allowing the tomatoes to deepen in flavour. The contrast of creamy hummus, spicy chilli oil, fresh basil, and crunchy pine nuts makes every bite layered and exciting.

Meyer Cast Iron double Handle skillet 26cm

Quick and Easy Tomato & Chickpea Stew:

This stew comes together in under 40 minutes using pantry ingredients and a single pan, making it ideal for effortless yet impressive meals.

How to make Tomato & Chickpea Stew

1. Step 1:
   Heat oil in a Meyer cast iron skillet. Add onion and sauté until soft. Add garlic and cook until fragrant.

2. Step 2:
   Add chopped red bell pepper and cherry tomatoes. Cook until the tomatoes start to burst. Add crushed tomatoes, smoked paprika, salt, and pepper. Simmer for 5–7 minutes.

3. Step 3:
   Add boiled chickpeas, mix well, and simmer for 5 minutes. Transfer the skillet to a preheated oven at 180°C and cook for 10–15 minutes.

4. Step 4:
   Remove from oven and let the stew rest slightly before topping and serving.

Expert Tips

1. Use a cast iron skillet for even cooking and safe oven transfer.

2. Finish with chilli oil instead of paste for balanced heat.

Recipe Card

Tomato & Chickpea Stew

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Category

Main

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Calories

380

Hearty tomato and chickpea stew oven-finished in a cast iron skillet and topped with creamy hummus, chilli oil, basil, and pine nuts. A comforting plant-based main dish.

Author:

Samridh

Ingredients

For the Stew

• Oil – 2 tbsp

• Onion – 1 medium

• Garlic – 4–5 cloves

• Red bell pepper – ½ cup

• Cherry tomatoes – 1 cup

• Crushed tomatoes – 1 cup

• Boiled chickpeas – 1½ cups

• Smoked paprika – 1 tsp

• Salt – to taste

• Black pepper – ½ tsp

For the Hummus Topping

• Boiled chickpeas – ½ cup

• Tahini – 2 tbsp

• Garlic – 1 clove

• Lemon juice – 1½ tbsp

• Olive oil – 2 tbsp

• Salt – to taste

For the Chilli Paste & Oil

• Fresh red chillies – 5–6

• Garlic – 3 cloves

• Peanuts – 2 tbsp

• Sesame seeds – 1 tbsp

• Sugar – ½ tsp

• Salt – to taste

• Oil – 3 tbsp

For Garnish & Serving

• Fresh basil leaves

• Pine nuts

• Chilli oil

• Toast or pita bread

For Garnish & Serving

• Fresh basil leaves

• Pine nuts

• Chilli oil

• Toast or pita bread

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Directions

1. Heat oil in a Meyer cast iron skillet over medium heat. Add chopped onion and sauté until soft and translucent. Add garlic and cook for 30–40 seconds until fragrant.

2. Add chopped red bell pepper and sauté for 2–3 minutes. Add cherry tomatoes and cook until they begin to burst and soften.
3. Stir in crushed tomatoes, smoked paprika, salt, and black pepper. Simmer the mixture for 5–7 minutes until slightly thick and well combined.
4. Add boiled chickpeas and mix well. Simmer for another 5 minutes so the chickpeas absorb the flavours.
5. Transfer the skillet to a preheated oven at 180°C and cook for 10–15 minutes, allowing the stew to thicken slightly and develop deeper flavour.
6. Meanwhile, prepare the hummus by blending chickpeas, tahini, garlic, lemon juice, olive oil, salt, and a little water until smooth and creamy.
7. For the chilli paste, blend red chillies, garlic, peanuts, sesame seeds, sugar, and salt. Heat oil and pour it over the paste; mix well and set aside.
8. Remove the stew from the oven. Serve hot topped with a generous spoon of hummus, drizzle of chilli oil, fresh basil leaves, and toasted pine nuts. Serve with toast or pita.

Recipe Note

Serve hot with toasted bread or pita. This stew thickens further as it rests and tastes even better the next day.