Spiced Chickpea and Tomato Stew

This warming veggie stew will hit the spot on a cold autumn evening. Serve with steamed couscous or orzo pasta instead of rice, if preferred.

Serves 4

Ready in 50 minutes

You will need:

• 1 tbsp olive oil
•  2 onions, peeled and diced
• 2 garlic cloves, peeled and crushed
• 1 tsp ground cumin
• 2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato puree
• 1 tsp brown sugar
• 2 x 400g cans chickpeas, drained and rinsed
• Salt and freshly ground black pepper
• Cooked long-grain rice, to serve
• 2 tbsp freshly chopped parsley, to garnish

Method:

1. Heat the oil in a large frying pan over medium heat. Add the onions and fry for 8-10 minutes, stirring occasionally, until softened and golden, adding the garlic after 5 minutes.
2. Stir in the spices and cook for 1-2 minutes until fragrant then add the tomatoes, puree and sugar. Simmer gently for 15-20 minutes until the sauce has thickened, stirring occasionally.
3. Stir in the chickpeas and simmer for a further 10 minutes. Season to taste with salt and freshly ground black pepper. Serve with cooked long grain rice and garnished with the parsley.

Tip – Stir a handful of baby spinach leaves into the stew just before the end of cooking time, if liked.

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