Smoky chickpea stew
Try this smoky delicious chickpea stew that’s fit for a vegetarian dinner….and it’s low carb!
TOTAL TIME 45 min | SERVES 4
INGREDIENTS
- 1 Red pepper, quartered lengthwise
- 1 Yellow pepper, quartered lengthwise
- ¼ cup Oil
- 1 Red onion, finely chopped
- 2 Garlic cloves, finely chopped
- 3 tsp Smoked paprika
- ½ tsp Turmeric
- 1 Cinnamon stick
- 800 g Tinned chickpeas, drained, rinsed
- 400 g Tinned diced tomatoes
- 2 cups Vegetable stock
- 200 g Green beans, halved lengthways
- 100 g Baby rocket
METHOD
PREHEAT the oven to 220°C.
PLACE the pepper pieces on an oven tray; drizzle with 2 teaspoons of the oil. Roast for 15 minutes or until tender.
MEANWHILE, heat another 1 tablespoon of the oil in a deep, large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until soft. Add paprika, turmeric and cinnamon; cook, stirring, 1 minute or until fragrant.
ADD chickpeas, tomatoes and stock to pan; bring to a boil. Reduce heat and simmer, uncovered, over low heat for 12 minutes or until the sauce thickens. Add beans; simmer for 2 minutes or until just tender. Season to taste.
TOP stew with roasted bell peppers and rocket, and drizzle with remaining oil. Season with pepper to serve.
Tip: Serve with grilled flatbread or couscous and greek-style yoghurt.
Smoky chickpea stew
Ingredients
- 1 Red pepper, quartered lengthwise
- 1 Yellow pepper, quartered lengthwise
- ¼ cup Oil
- 1 Red onion, finely chopped
- 2 Garlic cloves, finely chopped
- 3 tsp Smoked paprika
- ½ tsp Turmeric
- 1 Cinnamon stick
- 800 g Tinned chickpeas, drained, rinsed
- 400 g Tinned diced tomatoes
- 2 cups Vegetable stock
- 200 g Green beans, halved lengthways
- 100 g Baby rocket
Instructions
Preheat the oven to 220°C.
Place bell pepper pieces on an oven tray; drizzle with 2 teaspoons of the oil. Roast for 15 minutes or until tender.
Meanwhile, heat another 1 tablespoon of the oil in a deep, large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until soft. Add paprika, turmeric and cinnamon; cook, stirring, 1 minute or until fragrant.
Add chickpeas, tomatoes and stock to pan; bring to a boil. Reduce heat and simmer, uncovered, over low heat for 12 minutes or until the sauce thickens. Add beans; simmer for 2 minutes or until just tender. Season to taste.
Top stew with roasted bell peppers and rocket, and drizzle with remaining oil. Season with pepper to serve.
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ALSO SEE: Buttermilk Mac & cheese
