Spicy Chickpea and Vegetable Stew

Spicy Chickpea and Vegetable Stew
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • 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,
  • 1tsp cumin,
  • 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 180°c 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 :)

Spicy Chickpea and Vegetable Stew

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This recipe was uploaded by Allora Andiamo

 
 

Method


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 180°c 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 :)
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