Some nights, you just need a warm, cheesy, no-fuss meal that practically cooks itself. This chickpea stew is exactly that—comforting, packed with flavour, and ridiculously easy to throw together. No chopping required! Just toss everything in a pan, let it simmer, then broil until it’s bubbling with melty mozzarella goodness. Perfect for busy weeknights, lazy Sundays, or whenever you need a cozy bowl of something delicious.
Preparation
5
min
Cooking
10
min
Portion
6
Ingredients
Stew:
- 1 large can (796 ml) whole tomatoes
- 2 cans (540 ml each) chickpeas, unsalted, rinsed
- 1 jar (600 ml) prepared tomato sauce of choice
- 1 pack (142 g) baby spinach
Toppings:
- 375 ml (1 ½ cups) shredded skim mozzarella cheese (15% M.F.)
- Fresh herbs of choice (parsley or basil)
- Pepper, to taste
Preparation
- In a large oven-safe pan, cook the whole tomatoes over medium heat, breaking them down with a spoon.
- Once the tomatoes are partially broken down, add the remaining stew ingredients and bring to a boil.
- Set the oven to broil. Top the stew with shredded mozzarella cheese and place under the broiler until the cheese is melted and bubbly.
- Remove from the oven, top with fresh herbs and pepper, and serve.
Notes
Store in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
Registered Dietitian Nutritionist in Montreal
