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.

  • 20 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print


Smoky chickpea stew
  • 175 gram mini capsicums
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 medium (170g) red onion, finely chopped
  • 2 clove garlic, finely chopped
  • 1 pinch saffron threads
  • 3 tablespoon paprika
  • 1 cinnamon stick
  • 800 gram can chickpeas, rinsed, drained
  • 400 gram can diced tomatoes
  • 2 cup (500ml) vegetable stock
  • 200 gram green beans, halved lengthways
  • 100 gram baby rocket


Smoky chickpea stew
  • 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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