Spicy Chickpea Stew with Rosemary and Thyme

Spicy Chickpea Stew with Rosemary and Thyme

This spicy chickpea stew with rosemary and thyme is perfect for the cold winter nights. 

Chickpeas (garbanzo beans) most certainly make it into my top five legumes. Eating chickpeas regularly is an excellent way to get protein, as well as essential minerals like calcium, iron, magnesium and zinc into your diet. Research also suggests that chickpeas may lower cholesterol levels, reduce the risk of diabetes, promote bone health and reduce inflammation and cancer risk.

When I have the time, I cook my chickpeas from scratch. I do this by presoaking them overnight, rinsing and then boiling them for 45 minutes – 60 minutes or until they’re tender. When I don’t have time I use can varieties.

Canned food tends to have a bad rep, but this should not be the case. I do understand that some tin varieties of beans come with preservatives or firming agents like calcium chloride. If I get a variety of tin beans with calcium chloride, I rinse the beans thoroughly before eating or cooking with them. However, there are varieties that contain only salted water or plain spring water.

Brands such as East End provide can chickpeas with only salted water. I usually purchase it from Tesco (my regular grocery store).You can also purchase it from Amazon (it is double the price, I wouldn’t advise it), but unfortunately, I’m not sure which other grocery stores in the UK stock it. Tesco often has an amazing deal, where you can buy 4 for £1.

You may that I regularly post chickpea curries on my Instagram page. So, you are forgiven if you think I only ever eat curried chickpeas. LOL! I actually also enjoy them cooked in a tomato sauce with herbs like parsley and oregano.

Everyone knows that rosemary and thyme are a match made in heaven. Now, imagine cooking them with chickpeas…that’s a higher heaven. Haha! I totally adore this spicy chickpea recipe especially with rice and I hope you will too. Feel free to cut down on the amount of chilli or leave it out if you prefer. The extra kick does warm you up though…



Spicy Chickpea Stew with Rosemary and Thyme

  • Author: somiigbene
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2 1x


This spicy chickpea stew with rosemary and thyme is perfect for the cold winter nights.



  • 400g tin chickpeas, drained (and rinsed if needed)
  • 5 sun-ripened vine tomatoes, chopped
  • ¼ tin chopped tomatoes
  • 1 red chilli, finely chopped
  • 1 medium shallot, finely chopped
  • 3 small-medium garlic cloves, finely chopped
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • 1 vegetable stock cube
  • 1 tablespoon chopped parsley, to garnish
  • Cooked basmati rice, to serve


Add a splash of water (or one tablespoon of oil) to a medium saucepan over medium heat. Then add the onions and garlic and cook for 1-2 minutes or until softened.

Stir in the tin chopped tomatoes, cook for around 5 minutes or until most of the water has evaporated. Stir in the sun-ripened tomatoes, herbs, chilli, stock cube and a splash of water. Cook with the lid on for around 7-10 minutes or until the stew thickens and the tomatoes are tomatoes cooked.

Take the lid off the pot then stir in the cooked chickpeas. Cook with the lid open for around 4 minutes (or less if you prefer a wetter sauce). To serve, spoon a generous portion of rice into a plate or bowl, add some chickpeas and a vegetable of your choice. Garnish with fresh parsley and enjoy!

  • Category: Lunch/Dinner

Keywords: Chickpeas



Leave a Reply

%d bloggers like this: