- Spicy Chickpea Stew.jpg (121.05 KiB) Viewed 4 times
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp rapeseed oil
- 2 onions, roughly chopped
- 2 green peppers, deseeded and diced
- 2 tsp hot chilli powder
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 500ml passata
- 2 x 400g cans chickpeas
- 2 tsp vegetable bouillon powder
- 40g flame raisins
- ½ a lemon, zested and juiced
- 350g cauliflower florets
- 15g parsley, chopped
- 140g wholemeal couscous
- 40g flaked almonds, toasted
Method
1. Heat the oil in a large, lidded pan over a medium heat and fry the onions for 10 minutes, or until golden. Stir in the peppers and cook for 5 minutes.
2. Add the chilli powder, coriander and cumin, stir briefly, then tip in the passata and chickpeas, along with their liquid.
3. Stir in the bouillon powder, flame raisins and lemon zest, then add the cauliflower florets. Cover and simmer for 15 - 20 minutes, until the cauliflower is tender. Stir in half the parsley.
4. Meanwhile, put the couscous in a heatproof bowl, pour 175ml boiling water and the lemon juice over, cover and leave to stand for 10 minutes, or until tender. Stir in the almonds and most of the remaining parsley.
5. Serve the couscous topped with the chickpea stew and sprinkled with the last of the parsley.
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