Chickpea Stew
I love versatile recipes that you can learn by heart and cook on repeat. This spiced, tomato, chickpea stew can be served with flatbreads and yoghurt, or with rice and grilled veggies. It's great as part of a shared meal with lamb skewers and a Greek-style salad or piled on toast with a fried egg. It's a good budget-friendly recipe that lasts well in the fridge and will keep you nourished throughout the week.
Ingredients 12
1 onion, thinly sliced
1 red capsicum, thinly sliced
4 cloves garlic, thinly sliced
1⁄4 cup olive oil
1 tsp cumin, ground
1 tsp smoked paprika
2 tins chickpeas, drained and rinsed
1 tin tomatoes, diced
1⁄2 tsp chilli flakes, optional
1⁄2 tsp salt, plus extra for seasoning
1⁄2 tsp black pepper, ground
1 cup stock, chicken or vegetable
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Method 4
Thinly slice the , and .
Heat in a fry pan on low-medium heat. Saute the and with a pinch of until soft and sweet, for at least 15 minutes. Add sliced and sautée for another 10-12 minutes. Go slowly, stirring often. This step makes all the difference to the depth of flavour.
Add the and , mixing well and sautée for a few minutes. Then add the , chopped and as well as the and plenty of . Pour in the , and cover the pan. Cook over low heat for 20 minutes, stirring every now and then.
Remove the lid and continue cooking until thick and glossy. Season to taste and serve.
Alex Elliott-Howery's tips
We generally use a capsicum in this recipe, but you could substitute it for a thinly sliced fennel or a few celery sticks. If you don't have stock on hand, use 1 cup of water with a knob of butter and a squeeze of lemon.
