1 tablespoon of olive oil
1 onion, sliced
4 cloves garlic, crushed
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tsp. sweet paprika
200g fresh capsicums
300g dehydrated chickpeas
1 x 400g can chopped tomato
400g tomato passata or puree organic
1 cup chopped flat-leaf parsley
Heat the olive oil in a frying pan, stir in the onion and garlic and cook for 4 minutes over moderate heat. Mix in the spices and cook for 1-2 minutes.
Add the chopped capsicum and chickpeas, stir for 4-5 minutes. Stir in the chopped tomatoes, tomato puree and stock.
Bring to the boil, then reduce the heat and simmer for about 45 minutes – 1 hour.
Season well with salt and freshly ground pepper, stir in the parsley, and serve.