Chickpea Stew With Crispy Pita Wedges Recipe

Name: Chickpea Stew With Crispy Pita Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 small red onions, sliced in wedges; 4 garlic cloves, minced; 1 -2 red chili pepper, seeded & sliced thin (depending on how hot you like it); 1 teaspoon salt; 2 (400 g) cans chickpeas, rinsed & drained; 2 cups vegetable broth; 1 ½ tablespoons cumin; 1 teaspoon curry (optional); 500 g cherry tomatoes, sliced in half; 100 g baby spinach leaves, washed & dried; salt; fresh ground black pepper; sour cream; 1 more if desired as 1 pita makes 8 wedges small whole wheat pita bread; olive oil; salt; paprika; garlic powder

Servings: persons

2 tablespoons olive oil
2 small red onions, sliced in wedges
4 garlic cloves, minced
1 -2 red chili pepper, seeded & sliced thin (depending on how hot you like it)
1 teaspoon salt
2 (400 g) cans chickpeas, rinsed & drained
2 cups vegetable broth
1 ½ tablespoons cumin
1 teaspoon curry (optional)
500 g cherry tomatoes, sliced in half
100 g baby spinach leaves, washed & dried
salt
fresh ground black pepper
sour cream
1 more if desired as 1 pita makes 8 wedges small whole wheat pita bread
olive oil
salt
paprika
garlic powder

1
Heat a large deep skillet over a medium to high heat.
2
Add the oil, onion, garlic, chilies and salt and cook for five minutes or until the onions go soft.
3
Add the chickpeas, broth, cumin, curry (if using) and freshly ground black pepper and cook until the stew begins to thicken and water evaporates by half.
4
Add the tomatoes and cook for another two minutes to soften.
5
Add spinach and stir through.
6
Remove from heat and if needed season additionally to taste.
7
To serve top with a dollop of sour cream and crispy pita wedges.
8
To make the pita crisps:.
9
Cut pita's into 4th's and then break into halves.
10
Drizzle with olive oil and sprinkle with salt, pepper, paprika & garlic powder.
11
Bake in a moderate hot oven for 5 to 10 minutes or until crisp but still slightly chewy.
12
Serve with stew.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 small red onions, sliced in wedges, 4 garlic cloves, minced, 1 -2 red chili pepper, seeded & sliced thin (depending on how hot you like it), and more.

Yes, Chickpea Stew With Crispy Pita Wedges falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Stew With Crispy Pita Wedges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions