On this blog you won’t usually find many spicy recipes, simply because this is not my style. I love using fresh home-grown ingredients and prefer actually being able to taste them! Occasionally though I fancy something a little hotter. If you like your food spicy you will probably want to ramp up the quantities of spices in this recipe as it should be fairly mild otherwise.
225g dried chickpeas (soaked, cooked until tender, then drained)
2 onions, peeled and chopped
225g carrots, peeled and sliced
175g broad beans
2tsp ground coriander
1 ½ tsp ground cumin
1 ½ tsp ground cinnamon
3tbsp tomato puree
Salt & pepper
- Heat approximately 2 tsps olive oil in a large saucepan, add the onion and carrots and fry gently for 10 minutes.
- Stir in the spices and cook for a further 2-3 minutes, stirring.
- Stir in the sweetcorn, broad beans, chickpeas, then add the water and tomato puree. Bring to the boil, then turn the heat down so that the chickpea stew simmers.
- Simmer the mixture for approximately 1 hour, covered with the lid slightly ajar to allow steam to escape. After 1 hour remove the lid and turn up the heat, allowing the mixture to reduce as you wish.
- Season to taste with salt and pepper.
- Serve with brown rice and garnish with fresh coriander or parsley.