This recipe is perfect for tomato season. I received a ton of tomatoes from my dear friend the other day, so I decided to make this recipe.
Fiona's recipe consisted of two things: the ingredients and her only directions, "cook 20 minutes". So I had a little of research before beginning......
Here are my tips: cook the spices until the fragrance comes out - about two minutes, then add the tomatoes and chickpeas - and "cook 20 minutes".
I used fresh tomatoes, but a 28 oz can of whole tomatoes works as well. If you prefer to use canned tomatoes, make sure to discard the juice.
And this recipe can be used as a base for chili and pasta sauce.
Ingredients
olive oil
1 28oz can whole tomato, drained
1 15oz can chickpeas, drained and rinsed
3 garlic cloves, chopped
1/4 cup shallots, chopped
3 Tbsp tomato paste
2 tsp paprika
1 Tbsp cumin
2 tsp chili powder
1/2 tsp red pepper
1/4 tsp cinnamon
1 Tbsp maple syrup
1/4 tsp coriander
1/4 tsp cardamom
Direction
Heat olive oil in a large pot. Add garlic and shallots to the oil and heat over medium-low heat. This way the oil gets a nice fragrance of garlic. When the garlic is light brown and shallots are soft, add tomato paste and cook for 2 minutes.
Add all of the spices and cook for a few minutes.
Add the tomatoes and crush them well in the pot. Cook the tomatoes for 20 minutes, stirring often. If the tomato stew is too thick add some water. If it's too chunky, transfer half of the mixture to a blender until smooth and then return it to the pot.
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