Black Chickpeas Stew

This Black Chickpea Stew is amazing and so easy to prepare, it features sturdy Kala Chana, black garbanzo or black chana, a variety of chickpea cooked in a flavorful Moroccan style stew with onion, garlic, tomatoes, and herbs.

5 from 5 votes

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Course: Main Course

Cuisine: American

Keyword: black chickpea stew

Prep Time: 15

Cook Time: 25

Servings: servings

Calories: 442kcal

Ingredients

2 cups black chickpeas cooked
2 tablespoons olive oil
1 small onion finely chopped
4 cloves garlic minced
1/2 medium red bell pepper diced
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon ground paprika
1/4 teaspoon Cayenne pepper
1 14 ounce can diced tomatoes (don't drain)
2 tablespoons tomato paste
1/2 teaspoon cane sugar (optional)
2 1/2 cups vegetable broth
1/2 teaspoon sea salt

Instructions

Heat olive oil in a large saucepan over medium-high heat. Add onion, garlic, bell pepper and cook until onions are soft, about 2 minutes.
Add cumin, coriander, turmeric, cayenne and cook until fragrant. Add chickpeas and stir to coat. Add tomatoes, tomato paste, sugar, vegetable broth, and salt.
Bring to a simmer for about 20 minutes or until stew is thickened, using the back of a spoon mash some of the chickpeas to help thicken. Serve over cooked rice or qu

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