Chickpea Stew with Sun-Dried Tomatoes, Red Chili, and Green Olives

Chickpea beans stew with dry tomato, red chili pepper and green olives

Olivia

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Chickpea stew with sun-dried tomatoes, chili, and green olives. A simple plant-forward dish with bold flavor and easy preparation.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Main Course, Side Dish, Snack

Cuisine: Mediterranean

Calories: 273

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 cups chickpeas cooked or canned, drained
1/3 cup sun-dried tomatoes chopped
1/2 cup green olives
1 small red chili pepper sliced
2 cloves garlic minced
2 tablespoons olive oil
1 cup crushed tomatoes
1 teaspoon dried oregano
Salt to taste
Black pepper to taste
2 tablespoons fresh parsley chopped

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Equipment

5 Quart Pot

$28.99

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05/21/2026 03:01 pm GMT

small soup pot

Cooking Instructions

Heat olive oil in a pot over medium heat.
Add garlic and red chili pepper and cook for 1 minute.
Add sun-dried tomatoes and stir.
Add chickpeas and mix well.
Pour in crushed tomatoes.
Add oregano, salt, and black pepper.
Bring to a gentle simmer.
Cook for 15-20 minutes until flavors combine.
Add green olives and stir.
Garnish with fresh parsley and serve.

Nutrition

Calories: 273kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 361mgPotassium: 797mgFiber: 10gSugar: 11gVitamin A: 583IUVitamin C: 30mgCalcium: 95mgIron: 5mg

Notes

• Adjust chili level to taste
• Use oil-packed sun-dried tomatoes for richer flavor
• Add a splash of water if stew becomes too thick

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