Recipe

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.

Oct 21, 2014 2:12am
  • 20 mins preparation
  • 35 mins cooking
  • Serves 6
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Ingredients

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

Method

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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