• Smoky chickpea stew

    Try this smoky delicious chickpea stew that’s fit for a vegetarian dinner….and it’s low carb!

    Smoky chickpea stew

    Serves: 4
    Total Time: 45 minutes

    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

    1

    Preheat the oven to 220°C.

    2

    Place bell pepper pieces on an oven tray; drizzle with 2 teaspoons of the oil. Roast for 15 minutes or until tender.

    3

    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.

    4

    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.

    5

    Top stew with roasted bell peppers and rocket, and drizzle with remaining oil. Season with pepper to serve.

    ALSO SEE: Sweet potato and chickpea fritters

    Sweet potato and chickpea fritters

    Avatar
    Author

    A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.