Spicy Chickpea Stew - Vegetarian Recipe

Spicy Chickpea Stew With Rice

Chickpea Stew Recipe

This vegetarian stew is adapted from a recipe in Nigel Slater’s Kitchen Diaries II. I really fancied the combination of flavours. I have simplified the recipe quite a bit, but I think it works really well. Also happily, this what Nigel says he wants you to – use the recipe as a base and then go on to do your own thing.

This Spicy Chickpea Stew is based on a recipe from Nigel Slater’s book. It is an easy, delicious midweek meal!

Chickpeas – Dried or Tinned?

I regularly cook up a large batch of chickpeas and then freeze them in portions of about 200g each which is about equivalent to a 400g can in water. I really enjoy chickpeas and I prefer to buy a large bag of dried chickpeas as not only is it more economical but it is also better for the planet as it saves all that processing, canning and transport.

It only takes a little effort to soak them overnight then boil them in a large pan. It takes around two hours but the time does vary according to the size and type of chickpea so you do need to test them every now and then during their simmer.

Once they have cooled you can bag them up in portion sizes and pop them in the freezer. It is actually remembering to put them on to soak that is more the challenge!

Of course there is no problem with using canned chickpeas – it is really a matter of personal preference.

Delicious Midweek Vegetarian Stew

This recipe is really delicious and all the flavours go together so well. The recipe serves four, generously. The first time I had it I served it with plain basmati rice, and the second time with baked potatoes. You could just serve it with a chunk of good bread and some salad

I also liked it because as well as being full of flavour it is really nutritious and low fat and low calorie.

I am unsure exactly what the equivalent of dried chickpeas that have been cooked works out as in relation to a tin. Getting the exact weight is not crucial. It does all depend on how hungry you are. Leftovers from this meal can easily be eaten cold as lunch or served with a baked potato or pasta

Spicy Chickpea Stew Recipe

Ingredients

1 tablespoon olive oil
1 onion peeled and chopped
2 teaspoons cumin seeds
2 large red peppers, deseeded and chopped
2 x 400g /14oz pack chopped tomatoes
1 tablespoon tomato puree
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 teaspoon dried basil (or handful of fresh basil leaves)
1/2 teaspoon chilli powder
400g cooked chickpeas

* OR *

2 x 400g /14oz can chickpeas, drained and washed
12-15 black olives, halved
225g basmati rice to serve

Cooking Directions

Heat the olive oil in a large frying pan
Add the onions and fry for a few minutes
Add the cumin seeds and stir
Add the red pepper
Cook for 10 minutes or so until the peppers are soft and cooked
Add the chopped tomatoes, tomato puree, chilli and white wine vinegar
Stir and bring to a simmer
Add the lemon juice and basil
Add the chickpeas and heat through and cook for a further 5 minutes
Halve the olives
Add the olives to the stew and stir
Cook for a further 2-3 minutes until olives are warmed through
Serve with rice, potatoes, or bread