Greek chickpea stew in tomato salsa (sofrito)

Prep Time 5 mins Cook Time 30 mins Total Time 35 mins
Servings: 6



  1. Heat the oil in a large heavy-based saucepan. Add the onion, garlic, capsicums. Simmer for 10min on medium heat until onions have softened. Add tomatoes and simmer for 10min.
  2. Add pasta sauce, hot water, stock cubes. Simmer for 10minutes.
  3. Add fresh herbs and cinnamon. Simmer sauce until components look cooked (about 10min).
  4. Stir through cooked chickpeas (and spinach) and simmer for a few minutes until sauce has fully coated chickpeas. Add more water if stew is too thick.
  5. Serve as a main meal with fetta cheese or cottage cheese or boiled eggs or as a side dish with meat or chicken or sardines/fish.

    This salsa can be used will all types of legumes.  You can also add fresh green beans and potatoes to make a traditional Greek bean stew or you can pour salsa over vegetables (chunks of zucchini, eggplant, carrot, capsicum, potatoes) and roast them in oven to make ratatouille.

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