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One-Pot Creamy Tomato Basil Chickpea Stew

A vibrant bowl of One-Pot Creamy Tomato Basil Chickpea Stew topped with fresh, shredded basil.
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Make this simple, rich, and creamy chickpea stew in a single pot for easy weeknight cooking. It features bright tomato flavor balanced with fresh basil.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 3 cups vegetable broth
  • 1/2 cup full-fat coconut milk (or raw cashews, soaked and blended with 1/2 cup water)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh basil leaves, roughly chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes (with juice), tomato sauce, rinsed chickpeas, vegetable broth, dried oregano, salt, and pepper. Stir to combine.
  4. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 15 minutes, allowing the flavors to meld.
  5. Stir in the coconut milk (or cashew cream). Heat through for 2 minutes, but do not boil after adding the cream.
  6. Remove the pot from the heat. Stir in the fresh basil leaves.
  7. Serve hot directly from the pot.

Notes

  • For a thicker stew, mash about one-quarter of the chickpeas against the side of the pot before adding the liquid.
  • If you prefer a smoother texture, use an immersion blender to briefly blend a small portion of the stew before adding the basil.
  • Use fresh basil only; dried basil does not provide the same bright flavor.

Nutrition

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