lunch
Spicy Chickpea Stew
Info
A hearty and comforting chickpea stew, simmered in a rich, tomatoey sauce and infused with the warm, aromatic spices of ras el hanout. Perfect for a nourishing lunch that feels like a hug in a bowl.Ingredients
Method
Ingredients
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 tsp Bart chopped garlic
- 2 tsp Bart ras el hanout
- 1 tsp Bart ground cumin
- ½ tsp Bart ground coriander
- 250g cherry tomatoes, halved
- 1 tbsp tomato puree
- 100ml water
- 1x 700g jar chickpeas, with the stock (you could also use butterbeans, or white beans)
- 100g roughly chopped spinach, optional
- 1 tbsp Bart harissa, optional
- Salt and pepper, to taste
- Crumbled feta and crusty bread to serve, optional
Method
1. Heat the oil in a large pan and tip in the onion. Fry for 5-7 minutes until soft before adding the garlic and spices and frying for a further 2 minutes.
2. Add the cherry tomatoes, tomato puree, and water. Stir well and simmer gently for 5 minutes until the tomatoes have broken down.
3. Tip in the beans with their stock and stir well. Simmer gently for a 6-7 minutes until the stew has thickened.
4. Stir through the spinach and harissa, if using, and continue stirring until the spinach has wilted.
5. Serve sprinkled with feta along with some crusty bread.
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