Tomato & Chickpea Stew with Roasted Potatoes and Smoked Paprika

A hearty stew with tomatoes and chickpeas, served over roasted potatoes and enhanced with smoky paprika.

Tomato & Chickpea Stew with Roasted Potatoes and Smoked Paprika

Ingredients

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until golden brown and tender.
  3. While potatoes are roasting, heat remaining 1 tbsp olive oil in a pot over medium heat. Add onion and garlic, and cook until softened and fragrant, about 5 minutes.
  4. Add diced tomatoes, chickpeas, vegetable broth, oregano, salt, and pepper. Bring to a simmer, reduce heat, and cook for 20 minutes, allowing flavors to meld.
  5. Serve the tomato and chickpea stew hot, over the roasted potatoes.

Cuisine: Mediterranean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 35 mins

Serving Size: 1

Meal Type: lunch