Spiced Chickpea and Tomato Stew
Chickpeas and cabbage simmered in a cumin-spiced tomato broth with a squeeze of lemon at the end.
Ingredients
- 2 cans (540 mL each) chickpeas, drained and rinsed $3.00
- 1 can (796 mL) diced tomatoes $2.00
- 1 can (900 mL) vegetable or chicken broth $1.50
- 200 g green cabbage, roughly chopped $0.60
- 1 medium yellow onion, diced $1.23
- 4 cloves garlic, minced $0.32
- 1 lemon, juiced $0.99
- 2 tbsp vegetable oil $0.12
- 2 tsp ground cumin $0.08
- 1 tsp ground coriander $0.05
- 0.5 tsp ground turmeric $0.03
- to taste salt and pepper $0.02
- 0.5 tsp chili flakes (optional) $0.02
- 300 g long-grain white rice, dry (for serving) $0.75
- Recipe total$10.71
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook 6 minutes until golden.
- Add garlic, cumin, coriander, turmeric, and chili flakes if using. Cook 1 minute, stirring constantly.
- Add diced tomatoes. Stir well and cook 3 minutes.
- Add the chickpeas, broth, and cabbage. Stir to combine.
- Bring to a boil. Reduce heat and simmer uncovered 20 minutes until cabbage is tender and stew has thickened.
- Squeeze in the lemon juice. Taste and adjust salt — the stew should taste bright and savory.
- Serve over rice or with bread. Both are good.
Nutrition per Serving
Estimated values per serving.
520
Calories
14g
Protein
48g
Carbs
9g
Fat
12g
Fiber
540mg
Sodium
~22% DV Iron~10% DV Calcium~40% DV Vitamin C
Gluten-Free
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free. Use vegetable broth to keep it fully vegan.
Budget Notes
- This was designed as a substitute for miso-tofu-noodle soup, which would require miso paste ($5.99 at No Frills) and tofu — pushing the budget higher than it needs to be for a weeknight meal.
- Baby spinach is the traditional green for this style of stew but it costs $28/kg at No Frills. Cabbage is $2.99/kg and works just as well once cooked down.
- The lemon juice at the end is not optional — it lifts the whole dish. Use the full lemon.