Wednesday, 23 March 2011

Chickpea and Pepper Stew


Ingredients:

  • 2 onions, finely chopped
  • 2 sticks of celery, washed and thinly sliced
  • 1 tsp sunflower oil
  • 2 peppers, washed and sliced
  • 1 tin of tomatoes
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tin chickpeas, drained
  • 200ml vegetable stock

Method:

  1. Fry the onions and celery in the oil over a medium heat until they start to soften.
  2. Add the peppers and fry for 3 minutes.
  3. Add the remaining ingredients and stir well.
  4. Simmer on a low heat for 15 minutes.
  5. Serve with cous-cous.

Serves 2 to 3.

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