Moroccan-inspired Chickpea Stew

A tasty and hearty stew for colder evenings, which is also great as leftovers for lunch. I've taken inspiration from the stews (tagines) I had when visiting Marrakech, but adapted ingredients to suit what I normally have on hand (or what needs using up!). I sometimes also add lamb to please the meat-lover in our family.

You'll Need:

1 small onion, finely chopped

2 cloves garlic, crushed

½ a red chili, finely chopped (optional)

200g cooked chickpeas (rinsed and drained)

1 cup chopped vegetables

(eg. carrot, celery, capsicum, broccoli, zucchini)

800g tomatoes (no added sugar, low salt)

2 teaspoons cumin

1teaspoon coriander

½ teaspoon turmeric

1 teaspoon cinnamon

1tablespoon olive oil

Salt + pepper

1 cup cooked wholemeal couscous

Method:

Heat oil in a pan over medium heat. Add onion, garlic and chili, and fry until onion is transparent.

Add vegetables and fry for about 5 minutes, until they start to soften.

Add tomatoes (rinse out cans with a little water) and spices, and bring to boil while stirring regularly.

Reduce heat and simmer for around 20 minutes, until vegetables are soft.

Add chickpeas, salt and pepper, and simmer for about 5 minutes.

Serve with wholemeal couscous.

Makes 3-4 Serves