Spicy Chickpea and Vegetable Stew
Added by Allora Andiamo | Wed 28 Jan 2009 @ 12:03
Makes about 4-6 servings
3 tbsps olive oil (you can use less if you prefer),
1 aubergine (chopped into cubes),
2 medium carrots (sliced),
2 red peppers (chopped into large chunks),
2 med.potatoes (cubed),
1 large can tomatoes,
1 handful of french beans,
200g cooked chick peas,
about 1 cup of stock,
2 tbsp tomato puree,
2 cloves of garlic (sliced),
2 tsp curry powder,
1 tsp coriander (ground seeds)
2 tsps black sesame seeds.
1/2 - 1 tsp chilli powder
1.Heat the 2 tbsps of oil in a large frying pan and fry the aubergine cubes till browned. Remove from the pan.
2. Add the other tbsp of oil to the pan and fry the peppers for a few minutes till lightly browned.
3.Add the garlic and fry for 2-3 minutes.
4.Return the aubergines to the pan with all the other vegetables (not the tomatoes or puree though) and add the spices to the mixture, gently frying it for about 3-4 minutes.
5.Now add the tomato puree, tinned tomatoes, stock and the chick peas.
Season with salt and pepper.
6.Pop a lid on it and let it cook gently on the stove for about 40 mins, stirring frequently. Alternatively, pop it in the oven at 180įc for about 60-70 mins.
You can serve this with bread, rice or couscous or just eat it on its own as a thick soup. Tastes even better the next day :)