Maltese Style Spiced Chickpea Stew | Easy Mediterranean Recipe | Inside Kitchen Stories

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils cook faster and are lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats while sunflower oil is budget-friendly.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher and cheaper.

bell pepper

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini adds nutrition and is often less expensive.

Grab a large pot or Dutch oven.

Add in 1 tbsp of olive oil and bring it to a gentle simmer.

Add in the chopped onion, bell pepper, and celery; cook until they start to soften.

Add in the minced garlic and cook for an additional minute until fragrant.

Incorporate the spices: cinnamon, cloves, nutmeg, allspice, and black pepper; stir well.

Pour in the chicken broth and bring the mixture to a boil.

Add in the drained and rinsed chickpeas; reduce heat to a gentle simmer.

Cover and let the stew cook for about 20 minutes.

In a separate pan, heat up some olive oil on low heat; add in the chopped tomatoes with their juices, a pinch of salt, and a drizzle of honey; fry until thick and jammy, about 10 to 15 minutes.

Check the consistency of the stew; if too thin, continue to simmer until it reduces slightly.

Add the tomato mixture to the stew and cook for an additional 5 minutes.

Finish the stew by adding in fresh parsley and mint; serve warm.

Cooking Techniques

Equipment Needed

Spice Level: