Casa dos Osos


Search for Recipes


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

North African Pepper and Tomato Stew with Chickpeas

  • Total Time: 1 hour
  • Yield: 4 cups 1x


This dish can be quite spicy. You can omit the cayenne pepper to decrease the heat but the dish will still be quite spicy. We find it best served with some cooling foods, such as yellow rice or South African Cole Slaw (link below)

Nutritional information does not include the optional egg


  • 1 tbs olive oil
  • 1/4 medium onion (slivered)
  • 1/4 medium onion (charred and slivered)
  • 1 medium red bell pepper (roasted, peeled, seeded, and slivered)
  • 1/2 medium red bell pepper (seeded and slivered)
  • 1 medium Anaheim chile (roasted, seeded, and slivered)
  • 1 medium Anaheim chile (seeded and slivered)
  • 1 small Poblano chile (roasted, seeded, and slivered)
  • 1 small Poblano chile (seeded and slivered)
  • 1 15 oz can chickpeas (rinsed and drained)
  • 1 bunch fresh spinach (stems removed, washed)
  • 1 pint cherry tomatoes (charred)
  • 1 tsp cumin (ground)
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp cayenne pepper (Optional)
  • 2 cloves garlic (minced)
  • 1 cup veggie broth
  • 1 cup red wine
  • 1 large egg per person (OPTIONAL)


  1. In a large saucepan, heat oil over medium-high heat.
  2. Add raw onion and cook, stirring often until lightly golden, about 5 minutes
  3. Add the charred onion and cook about 1 minute.
  4. Add garlic and cook another 2-3 minutes.
  5. Add chilies, red bell peppers, cayenne pepper (if using), black pepper, and cumin and cook, stirring often, until softened.
  6. Add tomatoes, broth, and wine and bring to simmer.
  7. Cook, stirring occasionally until tomatoes have broken down into a sauce, about 15 minutes.
  8. Add chickpeas and spinach and cook at a simmer another 10 minutes.
  9. OPTION: While soup is simmering, crack an egg into the soup and poach egg 5-7 minutes.
  10. Then gently remove and serve on top of the soup with a sprinkle of paprika on top.


Source:  Vegetarian Times August 2000

Linkto:  Cole slaw, South African

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes


  • Serving Size: 1 cup
  • Calories: 227
  • Fat: 6.79 g
  • Carbohydrates: 33.39 g
  • Protein: 11.41 g
Recipe Categories:
Casa dos Osos © 2024. All rights reserved.
Site development by Tuned In Design