Chickpea & Tomato Stew

And suddenly, soup season is upon us. Gone are the days when a crisp salad or chilled grain bowl was our daily craving. It's sweater weather, and a hot lunch is just about the only thing that's getting us through each gray winter day.

This hearty vegetarian'ish stew by Lunch! author Olivia Mack McCool is just the kind of meal we want to eat—and cook—this season. It comes together in under an hour, can easily be doubled (or tripled), and only gets better as the flavors meld together in the fridge. 

Chickpea & Tomato Stew
Makes 2 servings

2 tablespoons extra virgin olive oil 
1 shallot, chopped 
3 garlic cloves, chopped 
1 large carrot, peeled and diced 
¼ cup golden raisins 
1 tablespoon tomato paste 
½ teaspoon kosher salt 
½ teaspoon turmeric 
½ teaspoon cinnamon
¼ teaspoon cumin seeds, ground 
1 (14-ounce) can diced tomatoes 
1½ cups chicken stock 
2½ cups chickpeas 
Zest of ½ lemon

In a medium Dutch oven or heavy-bottomed saucepan over medium heat, heat the oil. Add the shallot, garlic, and carrot. Sauté for 2 to 3 minutes until everything starts to soften. Add the raisins, tomato paste, salt, turmeric, cinnamon, and cumin seeds and stir to combine. Add the tomatoes, stock, and chickpeas and simmer for 10 to 12 minutes, stirring often, until some of the liquid has evaporated and the stew has thickened. When stirring, mash a few of the chickpeas on the side of the pot, which will help thicken the stew. Turn off the heat and stir in the lemon zest. Store in an airtight container in the refrigerator.

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