Smoky chickpea stew

Smoky chickpea stew

Try this smoky delicious chickpea stew that’s fit for a vegetarian dinner….and it’s low carb!

TOTAL TIME 45 min | SERVES 4 

INGREDIENTS

• 1 Red pepper, quartered lengthwise
• 1 Yellow pepper, quartered lengthwise
• ¼ cup Oil
• 1 Red onion, finely chopped
• 2 Garlic cloves, finely chopped
• 3 tsp Smoked paprika
• ½ tsp Turmeric
• 1 Cinnamon stick
• 800 g Tinned chickpeas, drained, rinsed
• 400 g Tinned diced tomatoes
• 2 cups Vegetable stock
• 200 g Green beans, halved lengthways
• 100 g Baby rocket

METHOD

PREHEAT the oven to 220°C.

PLACE the pepper pieces on an oven tray; drizzle with 2 teaspoons of the oil. Roast for 15 minutes or until tender.

MEANWHILE, heat another 1 tablespoon of the oil in a deep, large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until soft. Add paprika, turmeric and cinnamon; cook, stirring, 1 minute or until fragrant.

ADD chickpeas, tomatoes and stock to pan; bring to a boil. Reduce heat and simmer, uncovered, over low heat for 12 minutes or until the sauce thickens. Add beans; simmer for 2 minutes or until just tender. Season to taste.

TOP stew with roasted bell peppers and rocket, and drizzle with remaining oil. Season with pepper to serve.

Tip: Serve with grilled flatbread or couscous and greek-style yoghurt.

Print Recipe

Smoky chickpea stew

Serves: 4

Total Time: 45 minutes

Ingredients

• 1 Red pepper, quartered lengthwise 
• 1 Yellow pepper, quartered lengthwise 
• ¼ cup Oil 
• 1 Red onion, finely chopped 
• 2 Garlic cloves, finely chopped 
• 3 tsp Smoked paprika 
• ½ tsp Turmeric 
• 1 Cinnamon stick 
• 800 g Tinned chickpeas, drained, rinsed 
• 400 g Tinned diced tomatoes
• 2 cups Vegetable stock 
• 200 g Green beans, halved lengthways 
• 100 g Baby rocket 

Instructions

1

Preheat the oven to 220°C.

2

Place bell pepper pieces on an oven tray; drizzle with 2 teaspoons of the oil. Roast for 15 minutes or until tender.

3

Meanwhile, heat another 1 tablespoon of the oil in a deep, large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until soft. Add paprika, turmeric and cinnamon; cook, stirring, 1 minute or until fragrant.

4

Add chickpeas, tomatoes and stock to pan; bring to a boil. Reduce heat and simmer, uncovered, over low heat for 12 minutes or until the sauce thickens. Add beans; simmer for 2 minutes or until just tender. Season to taste.

5

Top stew with roasted bell peppers and rocket, and drizzle with remaining oil. Season with pepper to serve.

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