Braised Chickpeas and Tomatoes

A hint of curry perfumes this stewed supper with a warm, cozy note of spice.

Braised Chickpeas and Tomatoes
Makes 6 to 8 Servings
  • 1 pound dried chickpeas*
  • 1 tablespoon olive oil
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 3½ cups vegetable broth
  • 1 teaspoon curry powder
  • 1 (28-ounce) can whole peeled tomatoes, drained
  • 1 (14.5-ounce) can stewed tomatoes, undrained
  • 1 (6-ounce) bag fresh baby spinach
  • Prepared peach chutney and French bread, to serve
  • Garnish: ground black pepper
  1. In a large bowl, combine chickpeas and water to cover by 3 inches. Let stand for 8 hours. Drain.
  2. In a 12-inch cast-iron skillet, heat oil over medium heat. Add onion and garlic; cook until tender, about 5 minutes. Add broth, and bring to a boil. Stir in chickpeas. Reduce heat, cover, and simmer for 2 hours.
  3. Preheat oven to 350°.
  4. Stir curry powder into chickpeas; stir tomatoes into chickpeas. Transfer skillet to oven.
  5. Bake, uncovered, stirring once, until chickpeas are tender, about 1 hour. Remove from oven. Stir in spinach in batches until wilted. Serve with chutney and French bread. Garnish with pepper, if desired.
*We used Camellia Brand.