Spicy Tomato and Chickpea Stew





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.