Fiery Tomato Chickpea Stew

This spicy stew fits any season. Serve it with fluffy buckwheat pancakes. Recipe by Shabnam Rebo, The Hungry Warrior

05/03/2026

This spicy stew fits any season. Serve it with fluffy buckwheat pancakes.

Ingredients

Ingredients for 4 portions

Stew for 2 Servings

2 EL Olive oil

1 Can of chickpeas (240 g drained)

1 Onion

3 Garlic cloves

2-3 Fresh tomatoes

1 TL Coriander seeds

1 TL Cinnamon

1- 1 1⁄2 TL Bhutan Blossoms Fiery Bouquet

1 EL Sesame

2-3 EL Tomato paste

300 ml Unsalted vegetable broth

150 ml Coconut milk

Black pepper to taste

Fresh cilantro to taste

Red chilies to taste

Buckwheat Pancakes (6 pieces)

180 g Buckwheat flour

1 TL Baking powder

1 Pinch of salt

300 ml Milk

50 ml Sparkling water

Preparation

Chop the onion and sauté in a pot with olive oil for a few minutes.

Finely chop the garlic, add it to the onions with the spices, sesame, and tomato paste, and briefly fry.

Die Kichererbsen abtropfen und abspülen, dann zusammen mit den Tomaten in den Topf geben, mit Brühe und Kokosmilch ablöschen und ca. 10-15 min bei mittlerer Hitze köcheln lassen.

Meanwhile prepare the buckwheat pancakes: Quickly combine the buckwheat flour with the remaining ingredients into a batter and fry in a hot pan with some oil.

Ladle the stew into deep plates, garnish with cilantro and chilies as desired, and serve with the buckwheat pancakes.