When I say that Baby Girl loves this dish, I mean she loves this dish. And what's not to love? It's hearty and healthy, and so incredibly flavorful..
This dish's conception came about by a merging of two ethnic dishes that I love, but working with ingredients I had in my house. I love the spicy Indian chana masala -- a heavily spiced chickpea dish -- and it's milder but equally hearty cousin, the Greek chickpea soup called Revithea that I grew up eating especially during Lent. I sort of combined the ideas of both dishes working with what I had on hand and ended up with this very hearty and flavorful stew made simply with onions, garlic, chickpeas, tomatoes, then drizzled with olive oil and topped with salty feta cheese. You can serve it as a side dish or a cup of it on its own with some crusty bread. The flavors are as bold as the colors, and it's one of those easy throw-together meals for busy weeknights that stay great as leftovers into the next day. Enjoy it.
Chickpea and Tomato Stew
2 Tbsp olive oil plus more for finishing
1 large onion, chopped small
4 cloves garlic, chopped
2 (12 oz) cans chickpeas (aka garbanzo beans), drained and rinsed in cold water
1 (24 oz) can diced tomatoes with juices (recommend: san marzano)
1 cup vegetable or chicken broth (or water)
1 tsp dried oregano
salt and freshly ground black pepper
Heat the olive oil in a pot. Add the onion and season lightly with salt and pepper. Cook on medium-low heat until well softened, about 10 minutes. Add the garlic and cook another minute. Add the drained chickpeas and stir to combine, then add the tomatoes together with juices, broth and oregano and stir to combine. Bring, stirring occasionally. Reduce heat to simmer and cover, then cook for another 30 minutes. Beans will be tender and the sauce will develop into a thicker gravy consistency.
Taste and adjust with salt and pepper to taste.
To serve, ladle into bowls and drizzle some more olive oil right on top. Serve with crusty bread and crumbled feta cheese if desired.
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