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One-Pot Creamy Tomato Basil Chickpea Stew

Close-up of a bowl of rich, orange One-Pot Creamy Tomato Basil Chickpea Stew topped with fresh basil.
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Make this simple, creamy tomato and basil stew with chickpeas in just one pot for easy cleanup. This recipe is quick and satisfying for a weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk (or heavy cream for non-vegan)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes (with juice), rinsed chickpeas, vegetable broth, dried oregano, salt, and pepper. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let the stew cook for 10 minutes to allow flavors to combine.
  5. Stir in the coconut milk or heavy cream.
  6. Pour the cornstarch slurry into the simmering stew while stirring constantly. Cook for 1 to 2 minutes until the stew thickens slightly to a creamy consistency.
  7. Remove the pot from the heat. Stir in the fresh chopped basil.
  8. Serve hot.

Notes

  • For a thicker stew without cornstarch, mash about 1/4 cup of the chickpeas against the side of the pot before adding the liquid.
  • Serve this stew with crusty bread for dipping or over cooked quinoa or rice.
  • If you prefer a dairy creaminess, substitute the coconut milk with 1/2 cup of heavy cream or half-and-half.

Nutrition

Find it online: https://afripaket.com/one-pot-creamy-tomato-basil-chickpea-stew/