Dinner ideas

Smoky chickpea stew

Conjure images of India with this colourful vegetarian stew. Cooked in paprika, this spicy dish will invigorate the senses from the smokey capsicum to the tiny chickpeas.



1.Preheat oven to very hot, 220°C (200°C fan-forced).
2.Cut capsicums in half lengthways; remove seeds and membranes. Place on an oven tray; drizzle with 2 teaspoons oil. Roast 15 minutes, or until tender.
3.Meanwhile, heat another 1 tablespoon oil in a large, deep-frying pan over medium heat.
4.Cook onion and garlic, stirring, 5 minutes, or until soft. Add spices; cook, stirring, 1 minute, or until fragrant.
5.Add chickpeas, tomatoes and stock to pan; bring to boil. Reduce heat; simmer, uncovered, over low heat 12 minutes, or until sauce thickens.
6.Add beans to chickpea mixture; simmer, uncovered, 2 minutes, or until just tender. Season to taste. Top with capsicum and rocket; drizzle with remaining oil.
7.Serve with grilled flatbread and greek-style yoghurt, if desired.

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