If you're looking for something cheap, easy, nutritious and delicious, then this gorgeous spicy stew will be right up your street. This is a perfect one pot dish that you can stick in the middle of the table and let people get stuck in. Keep it simple with a big hunk of crusty bread or make more of a meal of it by serving it alongside some herby couscous. Makes great leftovers the next day too!
Serves 4-6
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 tin chopped tomatoes
1 tbsp caster sugar
2 tsp smoked paprika
1 tsp ground cumin
1 tbsp tomato puree
1 vegetable stock cube
600ml water
2 cans chickpeas (drained)
160g roasted red peppers, sliced into 5mm strips
70g sundried or sun blush tomatoes, chopped into large chunks
1 tsp ancho chilli flakes
1 tbsp red wine vinegar
Directions
Heat a large heavy based pan over a medium heat.
Add the olive oil.
When the oil has warmed, add the onion and fry gently for 6-8 minutes, until softened and starting to turn slightly golden.
Add the garlic and fry for a further 1 minute.
Add the smoked paprika and cumin and cook for a further 1 minute.
Add in the tomato puree, and cook for a further 30 seconds to 1 minute (important as you need to cook out the raw taste of the puree).
Add the tinned tomatoes and the sugar, mix well to combine and cook for a further 4 minutes.
Pour in the water and crumble in the stock cube.
Add the roasted pepper strips, sundried tomato chunks, chickpeas, ancho chilli flakes and vinegar. Stir together and cook over a medium heat for 15-20 minutes.
Season well with salt and pepper.
Leave to stand for 5 minutes before serving.
Serve alongside a hunk of fresh bread or some simple couscous.
Yum x