Yum. Every once in a while, it’s nice to have a hearty stew you can throw together in under 20 minutes. We just went through the winter storm of the century, and this dish kept us warm on the coldest nights. I definitely recommend tracking down a frozen package of spiced Indian naan – toss a few in the oven to warm and serve them with this soup. The flavors mix beautifully and work perfectly for sopping up the last bits in the bowl.
You will need:
- a medium onion, chopped
- 5 or 6 cloves of garlic, peeled, smashed, and sliced
- a toe of fresh ginger, peeled and minced
- a bay leaf
- a large can of crushed tomatoes
- a can of chickpeas
- vegetable broth (either in paste, cube, or liquid form)
- chili powder
- hot sauce (I like Secret Aardvark habanero, but Sriracha or Tabasco work fine; Tabasco adds a lot of vinegar, which I’m not crazy about, but many cooks love)
- 1-2 T curry powder
- 2 cans of good quality, solid-pack tuna in water; for a real treat, sear fresh tuna fillets, slice, and add them at the last instant.
- sour cream
1. Saute the onions and garlic in a soup pot with a little olive oil. Add the ginger and bayleaf, and keep frying until everything is fragrant and the onions begin to turn golden.
2. Add the cans of chickpeas and tomatoes, then stir in a can of broth (or water and bouillon base). Season liberally with chili powder, curry, cumin, and hot sauce. Adjust seasonings according to taste.
3. Let the stew simmer for 10 minutes or so to let it thicken, then add the tuna. Turn the heat low; the stew is ready as soon as the fish is heated through. Serve in warmed bowls or dishes with a large dollop of sour cream in the center, and a pile of hot naan.
If you’re feeling adventurous, try adding clams or rockfish in place of the tuna. Be careful not to overcook.
Spicy Tuna Chickpea Stew