Simple Speedy Chickpea Stew with Lemon and Basil
This Simple Speedy Chickpea Stew with Lemon and Basil recipe makes a hearty meatless meal in minutes with a bright and garlicky tomato broth.
Ingredients
- 30 oz canned garbanzo beans (*save the liquid form one can of beans*)
- ¼ cup olive oil (plus more for finishing)
- ½ teaspoon kosher salt
- 2 garlic cloves (smashed)
- 1 tablespoon tomato paste
- 10 basil leaves (plus a few more for garnish)
- 1 lemon (zested and juiced)
Instructions
- Zest and juice the lemon to yield about 1 teaspoon of zest and 2 tablespoons of juice.
- Using a stick blender or a bullet blender, puree ½ cup of drained beans with the liquid from one can of the beans. Set aside.
- In a large saucepan or Dutch oven, add the oil, salt, and garlic cloves. Heat over medium heat until the garlic is golden, taking care not to burn it.
- Add in tomato paste, beans, and basil. Cook, while stirring, for 30 seconds to melt the tomato paste and coat the chickpeas.
- Add the pureed beans and aquafaba and bring the mixture to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Before serving, add in the lemon juice and zest. Add a few tablespoons of water, if desired, to get the beans at the preferred consistency.
- Transfer beans to a serving bowl and top with a drizzle of olive oil and basil leaves for garnish.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 320kcalCarbohydrates: 32gProtein: 11gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 914mgPotassium: 393mgFiber: 10gSugar: 1gVitamin A: 152IUVitamin C: 16mgCalcium: 88mgIron: 3mg
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