This is a tasty and hearty stew for colder evenings, or is also great as leftovers for lunch. I sometimes also adapt the recipe to what veggies I have on hand, adding whatever I have that needs using up.
You'll Need:
200g chickpeas (rinsed and drained)
½ cup carrot, diced
½ cup zucchini, diced
400g tomatoes (no added sugar, low salt)
1 small red onion, finely chopped
1 clove garlic, crushed
½ a red chili, finely chopped (optional)
1teaspoon cumin
1teaspoon coriander
½ teaspoon turmeric
½ teaspoon cinnamon
1tablespoon olive oil
½ cup water
Salt + pepper
1 cup cooked wholemeal couscous
Method:
Heat oil in a pan over medium heat. Add onion, garlic and chili, and fry for 3-4 minutes.
Add spices and fry about 2 minutes, while stirring.
Add carrot, zucchini, tomatoes and water. Bring to boil, then reduce heat and simmer for 20-25min, until vegetables are soft.
Add chickpeas and a little salt & pepper. Simmer a further 5 minutes.
Serve with wholemeal couscous.
Makes 2 Serves