Spicy Chickpea Stew

There is something about this time of year that calls for warming stews, curries and soups.

This stew has warming Moroccan spices to create a gentle heat.

The chickpeas provide substance to the dish - alongside a welcome portion of protein and some fibre.

Simple to make and is the perfect a compliment to other dishes.

Serves 2

3 tsp olive oil

1 red onion, peeled and diced

1 red pepper, deseeded and diced (I used sweet pointed peppers in the dish photo’d)

2 clove garlic, peeled and crushed

4 tsp ras el hanout or Moroccan spice mix

1tbsp tomato puree

1 tin chopped tomatoes

1 tin chickpeas (approx 320g drained)

Small bunch coriander, leaves torn

Salt and black pepper

Heat the oil in a large saucepan over a medium heat.

When the oil is warm add the onion and cook for a couple of minutes until they start to soften.

Reduce the heat.

Add the pepper and garlic and cook gently until everything is softened but not browned.

Stir in the ras el hanout or Moroccan spice, fry for a minute then add the tomato puree and cook it out.

Add the tinned tomatoes and the chickpeas.

Cook until the chickpeas have softened.

Stir in the coriander and season to taste. 

Serve with wilted mixed greens and a tablespoon of a yoghurt of your choice.