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.
Ingredients
- 1 medium, cubed Potatoes
- 1/2 cup, cooked Chickpeas
- 1 cup, diced Tomatoes
- 1/4 medium, chopped Onion
- 1 clove, minced Garlic
- 3/4 cup Vegetable broth
- 1/4 tsp Dried oregano
- 1/4 tsp Smoked paprika
- 2 tbsp Olive oil
- To taste Salt
- To taste Black pepper
Instructions
- Preheat oven to 400°F (200°C).
- 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.
- 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.
- 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.
- 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