This chickpea stew is similar to a shakshouka in that it relies on a spiced tomato sauce as its base. The chickpeas, roasted red bell pepper, and cauliflower rice make up the body of this stew keeping it healthy and full of vegetables. Finished off with a bit of crumbled feta and parsley and this is the ideal meal for any night of the week.
Spicy Tomato & Chickpea Stew
Ingredients
- 2 garlic cloves, minced
- 1 yellow onion, diced
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 (14 oz) can tomatoes, drained
- 1 (14 oz) can chickpeas, drained and rinsed
- 1 tbsp harissa chili paste
- 1 tsp fresh thyme
- 1 tsp dried oregano
- ½ cup roasted red bell peppers, sliced
- 6 oz cauliflower rice
- 1 cup vegetable stock
- 3 oz feta cheese, crumbled
- 1/4 cup chopped parsley
Directions
1) 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.
2) 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.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
3) After the cook, remove pan from Suvie. Ladle into bowls and top with crumbled feta and chopped parsley.
