Spicy Tomato & Chickpea Stew
This Mediterranean chickpea stew combines a spiced tomato sauce base with hearty chickpeas, roasted red peppers, and cauliflower rice, finished with crumbled feta and parsley for a nutritious, vegetable-forward meal.
This Mediterranean chickpea stew combines a spiced tomato sauce base with hearty chickpeas, roasted red peppers, and cauliflower rice, finished with crumbled feta and parsley for a nutritious, vegetable-forward meal.
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Stir together garlic, onion, and olive oil in a Suvie pan. Place pan in the bottom zone of Suvie and broil for 10 minutes until fragrant.
Remove pan from Suvie and stir tomato paste into the onion mixture. Stir in 1 ½ tsp salt, tomatoes, chickpeas, harissa paste, thyme, oregano, bell pepper, cauliflower rice, and vegetable stock. Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 2 hours
After the cook, remove pan from Suvie. Ladle into bowls and top with crumbled feta and chopped parsley.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop and top with fresh feta and parsley before serving.
Yes. Use 1 cup cooked dried chickpeas (about ⅓ cup dried, soaked and cooked). Add them after the tomato sauce has simmered for 5–10 minutes.
Use 1 tsp smoked paprika + ½ tsp cayenne pepper, or swap for sriracha or crushed red pepper flakes to taste.
Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally. Add fresh herbs and feta after reheating.
No, it contains feta cheese. Omit the feta or use a vegan cheese alternative to make it vegan.
Yes. Prepare the stew through simmering, cool, and refrigerate. Reheat before serving and top with fresh feta and parsley.
