Vegetarian
Spicy Moroccan Chickpea Stew
20 mins
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
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.