Nothing beats a hearty winter warmer this time of year, and this homemade Spicy Moroccan Chickpea Stew.
Quick and easy
Good for batch cooking
Ingredients (Serves 1)
1 1/2 tsp olive oil
1/2 red onion, peeled and diced
1/2 red pepper, deseeded and diced
1 clove garlic, peeled and crushed
10g tomato puree
2 tsp ras el hanout
140g chopped tomatoes
160g chickpeas (drained weight)
Small bunch coriander, leaves torn
Salt and black pepper
20g toasted flaked almonds
Heat the oil in a saucepan over a medium heat, add the onion, pepper and garlic and cook gently for 5 minutes until softened. Stir in the tomato puree and ras el hanout, fry for a minute then increase the heat and add the tomatoes. Cook for a couple of minutes then pour in the chickpeas with a splash of water and cook for a further 5 minutes. Stir in the coriander and season to taste.
Spoon the chickpea stew into a warmed serving bowl, spoon the yoghurt over the top and scatter over the almonds.
If you can’t find ras el hanout, raid your spice cupboard and make your own. Just mix together the following and store in an airtight container:
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/4 tsp ground turmeric