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