Vegetarian

Spicy Moroccan Chickpea Stew

Name: Spicy Moroccan Chickpea Stew
Total time: 20 min
Yield: 1
Ingredients: 1½ tsp olive oil; ½ red onion, peeled and diced; ½ red pepper, deseeded and diced; 1 clove garlic, peeled and crushed; 2 tsp tomato purée; 2 tsp ras el hanout; 140g tinned chopped tomatoes; 160g tinned chickpeas, drained; 1 small bunch coriander, leaves torn; salt and pepper; 40g yoghurt, such as greek, natural, soya; 20g flaked almonds, toasted

20 mins

Ingredients

serving

1 serving

1½ tsp olive oil
½ red onion, peeled and diced
½ red pepper, deseeded and diced
1 clove garlic, peeled and crushed
2 tsp tomato purée
2 tsp ras el hanout
140g tinned chopped tomatoes
160g tinned chickpeas, drained
1 small bunch coriander, leaves torn
salt and pepper
40g yoghurt, such as greek, natural, soya
20g flaked almonds, toasted

Method

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 purée 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.

Tip the chickpea stew into a serving bowl, spoon the yoghurt over the top and scatter over the almonds.