Description
A hearty and flavorful chickpea stew with walnuts, perfect for serving over rice or in pita pockets.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium sweet yellow onion (diced)
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon table salt)
- 5 cloves garlic (roughly chopped)
- 1/2 cup raw walnuts
- 1/2 to 1 teaspoon Aleppo pepper flakes (or red pepper flakes; optional)
- 12 ounce jar roasted red peppers (drained; strips or whole)
- 14 ounce can crushed tomatoes
- 1 tablespoon pomegranate molasses
- 2 teaspoons brown sugar (adjust to taste)
- 1 teaspoon sumac
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 15 ounce cans chickpeas (drained and rinsed)
- 1/2 cup vegetable broth (optional)
- 1 tablespoon lemon juice (from 1/2 small lemon)
- 1/4 cup fresh chopped parsley
- For serving: rice or pita pockets, feta, pickled red onions
Instructions
- In a 4-quart Dutch oven or sauce pot, heat olive oil over medium heat. Once hot, add the diced onion and salt. Sauté until golden, about 8 minutes, stirring occasionally.
- Meanwhile, in a food processor with a standard blade attachment, pulse the garlic until minced. Add in the walnuts and pulse until mostly broken down, about the consistency of rolled oats. Transfer this and the red pepper flakes to the sautéed onions, cooking another 3-4 minutes, until the garlic is aromatic and the walnuts are toasted.
- While the walnuts and garlic cook, tear the drained red pepper into strips then add to the food processor. Process until broken down into a texture similar to the crushed tomatoes. Transfer this, along with the crushed tomatoes, pomegranate molasses, brown sugar, sumac, cumin, smoked paprika, and drained chickpeas, to the pot. Stir to combine.
- Bring to a gentle simmer. Cover and simmer for at least 15 minutes and up to an hour. For saucier chickpeas, add ½ cup to 1 cup of vegetable broth.
- Stir in the juice from 1/2 a lemon just before serving. Garnish with freshly chopped parsley. Taste for seasonings and spice. Serve over rice or in pita pockets.
Notes
- This stew can be made ahead of time and stored in the refrigerator for up to 3 days.
- Adjust the spice level by adding more or less Aleppo pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg