Recipe: Fiery Tomato and Chickpea Stew

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This spicy stew is a wonderful dish for any season. Serve it with fluffy buckwheat pancakes. Recipe by Shabnam Rebo, The Hungry Warrior

Serves 2

  • 2 tbsp olive oil
  • 1 tin chickpeas (240 g drained)
  • 1 onion
  • 3 cloves of garlic
  • 2-3 fresh tomatoes
  • 1 tsp coriander seed
  • 1 tsp cinnamon
  • 1-1 1⁄2 tsp Bhutan Blossoms Fiery Bouquet
  • 1 tbsp sesame seeds
  • 2-3 tbsp tomato paste
  • 300 ml unsalted vegetable broth
  • 150 ml coconut milk
  • Black pepper, to taste
  • Fresh coriander, to taste
  • Red hot peppers, to taste

Buckwheat pancakes (makes 6)

  • 180 g buckwheat flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 300 ml milk
  • 50 ml sparkling water


  1. Chop the onion and sauté in a pan with olive oil for a few minutes.
  2. Finely chop the garlic and add it to the onions, along with the spices, sesame seeds and tomato paste. Sauté for a few more minutes.
  3. Drain and rinse the chickpeas and add them to the pan along with the tomatoes. Deglaze the pan with the broth and coconut milk, then simmer over medium heat for 10-15 minutes.
  4. Meanwhile, prepare the buckwheat pancakes: Make a quick batter with the buckwheat flour and the rest of the ingredients and fry them up in a hot pan with a little oil.
  5. Ladle the stew onto soup plates, garnish with coriander and hot peppers to taste and serve with the buckwheat pancakes.
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