All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I know I say a lot of my dishes are easy – but – if I say that is true. And not just true for experienced cooks but easy for beginners & those in a hurry. EASY. This one is impossible to mess up – short of burning it or over-salting it. Beyond that – really fucking easy.
Simple & easy-to-find ingredients. You control the spice. If I were to make this again – I would use maybe only half the can of tomatoes – but that is because I prefer the chickpeas to the tomatoes. Or – maybe I’d add a second can of chickpeas. Whatever. The point is – you can play with this & customize it to your tastes. Better yet – the stew will be done before you rice is – that is how fast & easy this is.
Spicy Vegan Southern Chickpea Stew with Rice
Serves 2 with rice
Cooked rice for 2
1 (14.5 oz) can of diced fire-roasted tomatoes
1 (15.5 oz) can chickpeas – drained
1 jalapeno – seeded & diced (optional)
1 red (or other color) bell pepper – seeded & chopped
1-3 cloves garlic – minced
2 tsp Cajun (or Creole) seasoning
1/2-1 tsp chipotle pepper (less if you don’t tolerate heat well)
Liquid Smoke (very optional)
Parsley – chopped as garish
Cook the rice.
Meanwhile, heat a TBS or two of olive oil over high heat & cook the bell pepper & jalapeno until soft.
Add the garlic & stir for one minute. Add the chickpeas & tomatoes (maybe not all the can of tomatoes – if you like a less tomato-heavy stew. These photos show an entire can) & spices. If you are using liquid smoke – start with one or two drops & increase according to your taste for this stuff. I find it goes from “barely noticeable” to “OmyGod – this whole dish is ruined” very quickly. Too much liquid smoke is fucking nasty. Trust. So – go easy.
Heat through & serve over rice garnished with parsley.
Told you it was fucking easy, didn’t I?