Creamy Chickpea Stew

Name: Creamy Chickpea Stew
Total time: 40 min
Ingredients: ▢ 2 tablespoons olive oil; ▢ 4 cloves garlic cloves, minced (or 1 tsp garlic powder); ▢ 1 medium yellow onion, diced; ▢ 3 (14 ounce) cans chickpeas, 1 drained and 2 with liquid; ▢ 1 (14 ounce) can fire-roasted diced tomatoes; ▢ Fresh basil, minced; ▢ Optional grated parmesan or nutritional yeast

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Total: 40

Servings: 6

Ingredients

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▢ 2 tablespoons olive oil▢ 4 cloves garlic cloves, minced (or 1 tsp garlic powder)▢ 1 medium yellow onion, diced▢ 3 (14 ounce) cans chickpeas, 1 drained and 2 with liquid▢ 1 (14 ounce) can fire-roasted diced tomatoes▢ Fresh basil, minced▢ Optional grated parmesan or nutritional yeast

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Instructions

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Step 1

Warm olive oil on a wide deep skillet over a medium-high flame. Add the onions and sauté for about 6 minutes, until soft and caramelized, stirring occasionally. Add the garlic and sauté for 1 minute, being careful to not let it burn. Add 1 can of drained chickpeas and sauté for 5 minutes stirring occasionally. Add the diced tomatoes and mix everything together. Lower the heat to medium-low and allow to simmer for 5 minutes.

Step 2

Puree the 2 remaining cans of chickpeas (with their liquid) in a blender. Pour into the warm stew. Turn heat to medium-high and cook until everything is piping hot. Season with salt, ground black pepper, fresh chopped basil and any other preferred seasonings. Fresh grated parm (or nutritional yeast) is a delicious finishing touch!