Moroccan Chickpea Stew

Here’s how to make it…

Ingredients:

• 500g passata
• 400g chickpeas
• 100g green olives
• 2 bell peppers
• 1 courgette
• 1 red onion
• A handful of coriander
• A thumb of ginger
• 1 small preserved lemon
• 2 cloves of smoked garlic
• 2 tbsp tomato puree
• 2 tbsp ras el hanout
• A drizzle of olive oil
• A pinch of sea salt & black pepper

Method:

• Begin by preparing the onion. Peel and finely chop the onion
• Add the onion to a large pan along with a generous drizzle of olive oil
• Saute on a low heat for around 5 minutes
• Finely chop or grate the ginger and smoked garlic. Add the ginger and smoked garlic to the pan along with the tomato puree and ras el hanout
• Stir to combine then saute for 5 minutes
• Chop the courgette and bell peppers in to bite size pieces. Add the courgette and bell peppers to the pan along with the chickpeas and olives
• Stir to combine then saute for a further 5 minutes
• Add the passata. Stir to combine then simmer on a medium heat until the courgette is soft
• Finely chop the coriander and preserved lemon. Add the coriander and preserved lemon to the stew
• Stir to combine, season to taste then serve

This recipe serves 4.