Chickpeas and Tomatoes


A hint of curry perfumes this stewed supper with a warm, cozy note of spice.

Chickpeas and Tomatoes
  • 1 pound dried chickpeas*
  • 3½ cups vegetable broth
  • 1 tablespoon olive oil
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can whole peeled tomatoes, drained
  • 1 (14.5-ounce) can stewed tomatoes, undrained
  • 1 teaspoon curry powder
  • 1 (6-ounce) bag fresh baby spinach
  • Garnish: ground black pepper
  • Prepared peach chutney and French bread, to serve
  1. In a large bowl, combine chickpeas and water to cover by 3 inches. Let stand for 8 hours. Drain.
  2. Preheat oven to 350°. In a medium saucepan, heat broth over medium-high heat until hot.
  3. In a 12-inch cast-iron skillet, heat oil over medium heat. Add onion and garlic; cook until tender, about 5 minutes. Add chickpeas and hot broth. Cover and cook for 2 hours.
  4. In a medium bowl, stir together tomatoes and curry powder. Stir tomatoes into chickpea mixture.
  5. Bake, uncovered, stirring once, until chickpeas are tender, about 1 hour. Remove from oven. Add spinach in batches, stirring until wilted. Garnish with ground black pepper. Serve with peach chutney and French bread, if des
*We used Camellia.

Find more recipes like this one in our newest issue of Southern Cast Iron


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.