Smoky tomato chickpea stew

Ingredients

• 30 ml olive oil (2 tbsp)
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 8 g smoked paprika (1 tbsp)
• 2 g ground cumin (1/2 tsp)
• 1 can crushed tomatoes (800 g, 28 oz)
• 2 cans chickpeas, drained
• 240 ml vegetable broth (1 cup)
• 6 g kosher salt (1 tsp)
• 1 g black pepper (1/2 tsp)

Method

1. Saute the onion in olive oil until soft.
2. Stir in garlic, paprika, and cumin for 1 minute.
3. Add tomatoes, chickpeas, and broth; simmer 15 minutes.
4. Season with salt and pepper.

Serving note

It’s super Tuesday, so we start with something good in the glass. Finish with lemon juice and chopped parsley. This stew is the kind that comes together when the pantry is solid, and a medium-bodied red wine fits right in. When the pot starts bubbling, it’s okay to mutter “it’s happening” — ironically, of course.