Tomato and Chickpea Stew

cook 20 mins
  • 2 1/2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 garlic clove, chopped
  • 2.5-cm (1-inch) piece of fresh root ginger, peeled and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons tomato purée
  • 500 ml (17 fl oz) hot vegetable stock
  • 4 large tomatoes, each cut into 8 wedges
  • 2 x 400 g (13 oz) cans chickpeas, drained and rinsed
  • salt and pepper
  • 2 tablespoons chopped flat leaf parsley, to garnish
  • Heat the oil in a large, heavy-based saucepan or casserole. Add the onion, pepper, garlic and ginger, and cook for 6–7 minutes, until softened.
  • Stir in the ground spices and cook for a further minute. Add the tomato purée, vegetable stock, tomato wedges and chickpeas, then cover and bring to the boil. Season generously, reduce the heat and simmer for about 8 minutes, until thickened slightly and the tomatoes have softened.
  • Ladle into 4 warmed bowls and serve garnished with the chopped parsley.
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