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.