One-Pot Creamy Tomato Basil Chickpea Stew
Make this simple, creamy chickpea stew in a single pot for easy cleanup. It features rich tomato flavor and fresh basil.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 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 chickpeas, rinsed and drained
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk (canned)
- 1/2 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the diced tomatoes (with juice), rinsed chickpeas, vegetable broth, dried oregano, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let the stew cook for 10 minutes to allow flavors to combine.
- Stir in the full-fat coconut milk.
- Pour the cornstarch slurry into the simmering stew while stirring constantly until the stew thickens slightly, about 1 minute.
- Remove the pot from the heat. Stir in the fresh chopped basil.
- Serve hot.
Notes
- For a thicker stew, simmer uncovered for an extra 5 minutes before adding the coconut milk.
- If you do not use coconut milk, you can substitute with 1/2 cup of heavy cream for a non-vegan option.
- Use fresh basil at the end for the best flavor. Dried basil can be added with the oregano, but the fresh herb is recommended.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 9
- Sodium: 550
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 12
- Protein: 15
- Cholesterol: 0