Spicy Chickpea Stew Recipe
Easy, spicy supper
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and chopped
- 2 teaspoons cumin seeds
- 2 large red peppers deseeded and chopped
- 2 400g tins 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
- 400 g cooked chickpeas
- * OR *
- 2 x 400g /14oz can chickpeas drained and washed
- 12-15 black olives halved
- 225 g basmati rice to serve
Instructions
- 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