Tomato, Walnut and Chickpea Stew

This recipe is a delicious way to add more plant-based sources of protein to your diet, as well as antioxidants and Omega-3s, and is the perfect option for meat-free Monday.


  • 1 tbs extra virgin olive oil
  • 1 onion, finely sliced
  • 3 cloves garlic, crushed
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • ¼ tsp ground cinnamon
  • 4 x roma tomatoes, diced
  • 1 x 400g can chickpeas, rinsed and drained
  • 500-750ml jar tomato passata
  • 1 cup Healthy Way walnuts, finely chopped (can use a food processor)
  • 1 bunch basil, chopped
  • Salt and pepper, to taste


Step 1.
Heat olive oil in a frying pan, add onion and cook for 2-3 minutes. Add the garlic and cook for 1-2 minutes, before adding the paprika, cumin, chilli flakes and cinnamon and fry off for 1 minute.

Step 2.
Add the chopped fresh tomatoes and rinsed chickpeas and cook for 1-2 minutes before adding the passata. Bring to the boil and simmer for approximately 20-30 minutes or until mixture has thickened slightly.

Step 3.
Season to taste, before taking off the heat. Stir in the walnuts and basil and serve.

Serves 2-4

Recipe by Zoe Bingley-Pullin