I went to a tweetup last night sponsored by a cool foodie group engaging in community service; I had to leave pretty early to metro there, but wanted to make sure I had a good dinner first so I threw together this tomato & chickpea stew from what I had in my pantry/fridge. It was easy, filling and super cheap. I haven’t cooked much with smoked paprika, but the package said it’s good with tomato based sauces–and it was!
Tomato & Chickpea Stew
Ingredients:
1 tsp light olive oil
1 onion, chopped
1 can chickpeas
1 (14 oz) can diced tomatoes
1/4 cup water
2 tsp smoked paprika
1 tsp garlic powder
salt & pepper to taste
chopped parsley or cilantro (optional garnish)
Directions:
- Heat oil in saucepan and saute onions until soft, 4-5 minutes.
- Add remaining ingredients, stirring to combine and bring to a boil. Simmer 20-25 minutes, adding salt and pepper to taste.
Serve over rice or quinoa with freshly steamed spinach.
The cost:
onion: .45
chickpeas: .69
tomatoes: 1.00
Grand total: $2.14; serves 2-3