Sunday, 22 January 2012

Spicy Chickpea Stew

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.

Serves 4

225g dried chickpeas (soaked, cooked until tender, then drained)
2 onions, peeled and chopped
225g carrots, peeled and sliced
100g sweetcorn
175g broad beans
2tsp ground coriander
1 ½ tsp ground cumin
1 ½ tsp ground cinnamon
600ml water
3tbsp tomato puree
Olive oil
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.

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