Recent experiments with aquafaba have left me with a glut of chickpeas and my partner has indicated a preference for not cleaning up small round foods I launch spitball style across the room for the cats to chase. Also there’s only so much hummus a person can eat.
It takes me, on average, six hours to wake up each day. Making coffee in the morning is my equivalent of scaling Everest, so if I’m going to eat anything before noon then it’s got to be either pre made or mindlessly simple. Beans tossed in a pan with some other ingredients ranks on the doable list and this chickpea stew with smoked pimentón was born from one such mid-morning experiment.
Smoky Sesame Chickpea Stew
Spanish smoked paprika, or pimentón, comes in three grades: mild (dulce), bittersweet/medium (agridulce), and hot (picante). This easy chickpea stew recipe calls for the latter, but for less heat try using only a teaspoon of the paprika. Serve this with flatbread or pita. Better yet, fry some flat bread in olive oil.
- 3 tablespoons extra virgin olive oil, plus extra for serving
- 2 heaped tablespoons chopped garlic
- 1 400 gram tin of chickpeas
- 1½ teaspoons hot pimentón (Spanish smoked paprika)
- ¼ cup unsweetened plain vegan yoghurt
- 2 tablespoons tahini
- ½ teaspoon salt
- ½ teaspoon sugar
- ⅛ teaspoon black pepper
- ¼ cup chopped baby plum tomatoes (optional)
- fresh herbs (such as parsley, dill, spring onion)
- Heat a skillet or saute pan to medium heat and add the 3 tablespoons of olive oil and garlic. Cook for 2-3 minutes until fragrant and golden but not burnt. Add chickpeas and smoked paprika. Stir to coat beans with oil and paprika and cook for another 2 minutes.
- Add the yoghurt, tahini, salt, sugar and pepper, stirring continuously. The sauce will thicken considerably with the addition of the tahini. Add about 3-4 tablespoons of water to loosen the stew. Stir tomatoes through, if using, and cook for another minute.
- Serve with flatbread and top with a drizzle of extra virgin olive oil and a handful of fresh herbs.
- Author: Kip Dorrell
- Serves: 2 with bread