Roasted Tomato and Chickpea Stew

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15 Minutes Prep
20 Minutes Total

Rising dietitian Aldara Mackay ups the flavor in her plant-based bowl with fresh local greens, red lentil penne and our famous Diced Fire Roasted Tomatoes. Our most nourishing #SundaySauce featured recipe yet!

Ingredient List
  • 1 tsp avocado oil Small check mark in a circle icon
  • 1/2 medium sweet onion, diced Small check mark in a circle icon
  • 1 sweet pepper, diced Small check mark in a circle icon
  • 1 14.5oz can Muir Glen Organic Diced Fire Roasted Tomatoes Small check mark in a circle icon
  • 1 ~15oz can chickpeas, rinsed Small check mark in a circle icon
  • 2 tsp paprika Small check mark in a circle icon
  • 2 tsp pink Himalayan sea salt Small check mark in a circle icon
  • 1 tsp oregano Small check mark in a circle icon
  • 1 tbsp balsamic vinegar Small check mark in a circle icon
  • 1-2 tbsp tahini Small check mark in a circle icon
  • 1-2 cups red lentil pasta Small check mark in a circle icon
  • 1 handful fresh spinach (optional) Small check mark in a circle icon
  • 1 handful shredded red cabbage (optional) Small check mark in a circle icon
  • A dash of sesame seeds (optional) Small check mark in a circle icon
Preparation
  1. In a medium size pan, heat oil on medium heat and add the diced onion and pepper. Cook ~2 minutes until softened.
  2. Add the tomatoes and gentle stir to combine, then add the chickpeas, balsamic and spices. Bring mixture to a boil, then reduce to a simmer for 15 minutes, stirring occasionally.
  3. In a separate pot, boil water and prepare red lentil penne (or pasta of choice) according to box instructions.
  4. Gentle stir tahini into stewed sauce mixture, then plate atop of prepared pasta.
  5. Top the dish with spinach, red cabbage and sesame seeds as desired. Enjoy!