This spicy chipotle chickpea stew is the easiest recipe I’ve ever made and a satisfying weeknight dinner or meal prep option.
This is just about the easiest recipe I could share with you. If someone were to ask me for my easiest recipe that’s healthy, delicious, gluten free, dairy free, and a spicy flavor bomb to boot, this would be it. It only has two main ingredients and the rest are an optional invitation – a choose your own adventure of recipes, if you will.
The only two things you need are a can of Muir Glen fire roasted tomatoes with chipotle and a can of chickpeas.
From there, the additions are up to you! I typically add chopped and sautéed onion and garlic in avocado oil, a salt-free Mexican spice blend, and sea salt.
Other additions could include wilted greens (think spinach, kale, or chard), bell peppers, fresh or frozen corn… it’s endless and open to your imagination and taste.
The toppings and accompaniments are also entirely up to you. Eat as is, or top with any combination of cilantro, avocado, cashew cream, lime juice, or even a thin drizzle of honey 🍯😈. You can also serve this on top of rice, quinoa, or any other grain.
Let’s get to it, shall we?
Super Easy Chipotle Chickpea Tomato Stew
Print RecipeIngredients
- 2 cans Muir Glen fire roasted tomatoes with chipotle
- 2 cans chickpeas, drained
- 1/2 chopped white/yellow onion (optional)
- 3 garlic cloves, chopped (optional)
- Salt-free Mexican spice blend to taste (~1/2 tsp) (optional)
- Avocado oil (optional)
- Sea salt
- To top: fresh cilantro, cubed avocado, cashew cream, lime, honey (all optional)
Instructions
If adding onions and garlic: heat a drizzle of avocado oil in a pot. Add chopped onions and garlic - sauté until translucent and/or slightly golden brown.
Pour in tomatoes and chickpeas - be careful, the tomatoes could splatter if the pan is very hot.
Add Mexican spice blend and a pinch of sea salt.
Bring to a slight boil and then reduce to a simmer. Taste for seasoning.
Serve and enjoy!
