Chickpea and Tomato Stew

35 4 servings, 1-1/4 cups (300 mL) each
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4 servings, 1-1/4 cups (300 mL) each

Looking for a vegetarian recipe that’s simple, savoury and delicious? Look no further! Peppers, chickpeas, succulent tomatoes and spicy arugula combine into a simple and flavourful stew recipe. Serve over rice and you’re set to go.

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What You Need

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Make It

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  • Heat dressing in a large saucepan over medium-high heat. Add onions and garlic; cook, stirring frequently, 3 min. or until crisp-tender. Stir in spices and cook 1 min. Add yellow pepper; cook 3 min.
  • Stir in chickpeas and tomatoes. Simmer, covered 15 to 18 min. until peppers are crisp-tender and mixture is thickened. Stir in arugula just before serving.


If you like a saucier dish, don’t drain tomatoes before adding.

Serving Suggestion

Serve this dish over hot cooked basmati rice.


  • 4 servings, 1-1/4 cups (300 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups (300 mL) each
Calories 260
% Daily Value
Total fat 4g
Saturated fat 0.3g
Cholesterol 0mg
Sodium 810mg
Carbohydrate 45g
Dietary fibre 9g
Sugars 11g
Protein 11g
Vitamin A 15 %DV
Vitamin C 160 %DV
Calcium 10 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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