Spicy chickpea stew
Spicy chickpea stew
This spicy chickpea stew can be made with spinach, kale or chard. The idea is to cut all the vegetables to the size of chickpeas or 1cm cubes. This stew is meant to be spicy so add as much or as little chilli powder as you like.
INGREDIENTS:
400g cooked chickpeas
1 large onion, chopped
1 large green pepper, chopped
1 large red pepper, chopped
1 courgette, chopped
1 large aubergine, chopped
3 cloves garlic, finely chopped
2 x 400g canned chopped tomatoes
300g spinach, chard or kale
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon spicy paprika
1/2 teaspoon chilli powder
2 vegetable stock cubes
olive oil
salt and pepper
METHOD:
Heat some oil in a large frying pan. Add the onion and fry gently until soft. Add the other vegetables and continue to fry for another 5 or so minutes. Add the spices and mix well. Pour in the tomatoes, chickpeas and one can of water. Season with salt and pepper and bring to the boil. If you are using kale or chard, chop and add to the pan. Cover and simmer for about 15-20 minutes. If you are using spinach, add it now onto the top of the tomato/chickpea mixture and cover so that the heat wilts the spinach. Stir the spinach through.
This is good served with fried eggs and garlic mayonnaise.
