Waka Tomato Basil Chickpea Stew

Ingredients

• 1 tbsp olive oil
• 1/2 medium onion
• 2 cloves garlic
• 1/2 tsp ground cumin(optional)
• 1/2 tsp smoked paprika(optional)
• 1 tbsp tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 can (15 oz / 425 g) chickpeas (cooked or canned, drained and rinsed)
• 1/2 cup vegetable broth (or water)
• 1/4 cup (loosely packed) fresh basil (or 1 tsp dried)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion and mince the garlic. Rinse and drain the chickpeas if using canned.

2. 2

   Cook (25 minutes): Heat olive oil in a pot over medium heat. Sauté onion for 4–5 minutes until softened. Stir in garlic, cumin, and smoked paprika for 30 seconds.

3. 3

   Cook (25 minutes): Add tomato paste and cook for 1 minute, then pour in crushed tomatoes and broth. Simmer for 10 minutes.

4. 4

   Cook (25 minutes): Stir in chickpeas and simmer for 8–10 minutes, stirring occasionally, until the stew thickens.

5. 5

   Finish: Turn off heat and stir in basil. Taste and adjust salt and pepper. Serve hot.