Chickpea & Vegetable Stew

Name: Chickpea & Vegetable Stew
Yield: 6 servings
Ingredients: 720 g Canned chickpeas, drained; 150 g Onion; 180 g Carrot; 200 g Red pepper; 250 g Zucchini; 3 piece Garlic, cloves; 20 ml Olive oil; 800 g Canned tomatoes, chopped; 300 ml Vegetable stock; 1 tsp Paprika; 1 tsp Cumin; 1 tsp Oregano; ½ tsp Salt; Black pepper; 15 ml Lemon juice

Chickpeas simmered with vegetables, tomatoes, warm spices and a finish of lemon juice.

Serves 6

Ingredients

720 gCanned chickpeas, drained
150 gOnion
180 gCarrot
200 gRed pepper
250 gZucchini
3 pieceGarlic, cloves
20 mlOlive oil
800 gCanned tomatoes, chopped
300 mlVegetable stock
1 tspPaprika
1 tspCumin
1 tspOregano
½ tspSalt
Black pepper
15 mlLemon juice

Equipment

Method

Drain the chickpeas. Chop the onion, carrot, red pepper and zucchini, and crush the garlic.
Cook the onion and carrot in the olive oil until they begin to soften. Add the red pepper, zucchini, garlic, paprika, cumin and oregano; stir to combine.
Add the drained chickpeas, chopped tomatoes and 300 ml vegetable stock. Simmer until the vegetables are tender and the stew is thick.
Season with salt and pepper and finish with lemon juice.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.