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tuna and chickpea stew in a bowl with cilantro

Tuna and Chickpea Stew

This tuna and chickpea stew starts with onion and garlic softened in olive oil. Chickpeas, canned tuna, diced tomatoes and smoked paprika simmer together until the sauce thickens, with cilantro on top.

It’s made almost entirely from pantry staples, and it all cooks in one saucepan. Let it simmer uncovered so the sauce reduces.

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1. Heat 1 tbsp olive oil in saucepan over medium heat until shimmering. 2. Add 1 small chopped onion and 1 clove minced garlic. Cook 4-5 minutes until softened and fragrant. 3. Stir in 1 cup canned chickpeas, drained and rinsed, and 6 oz canned tuna, drained and flaked. 4. Add 1 cup diced tomatoes and 0.5 cup water. Stir well. 5. Add 1 tsp smoked paprika and 0.5 tsp salt. Bring to simmer. 6. Simmer uncovered 10 minutes until sauce thickens and coats spoon. 7. Finish with 1 tbsp chopped fresh cilantro stirred in off heat.

  • Onion

  • Garlic

  • Chickpeas

  • Tuna

  • Tomatoes

  • Water

  • Smoked paprika

  • Salt

  • Cilantro

  • Olive oil

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The recipe

Ingredients

  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 cup chickpeas
  • 6 oz tuna
  • 1 cup tomatoes, diced
  • 0.5 cup water
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 1 tbsp cilantro, chopped
  • 1 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in saucepan over medium heat until shimmering.

2. Add 1 small chopped onion and 1 clove minced garlic. Cook 4-5 minutes until softened and fragrant.

3. Stir in 1 cup canned chickpeas, drained and rinsed, and 6 oz canned tuna, drained and flaked.

4. Add 1 cup diced tomatoes and 0.5 cup water. Stir well.

5. Add 1 tsp smoked paprika and 0.5 tsp salt. Bring to simmer.

6. Simmer uncovered 10 minutes until sauce thickens and coats spoon.

7. Finish with 1 tbsp chopped fresh cilantro stirred in off heat.

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