Moroccan roasted tomato and chickpea stew
Recipe and more info here
This photo was taken part-way through cooking - after stewing for about another hour, it was rich and sticky, and bursting with sweet Moroccan flavour. I'd definitely recommend it!
Moroccan roasted tomato and chickpea stew
Serves 4
2tbsp sunflower oil
1 red pepper
1 yellow pepper
150g cherry tomatoes
3 cloves garlic, minced
1 large onion, diced
1tbsp sugar
1tsp ground coriander
1tsp turmeric
1tsp ground cinnamon
3tsp mild chilli powder
2tsp garam masala
1 tin chickpeas, drained (240g when drained)
400g tin chopped tomatoes
Black pepper
Preheat the oven to 200°C (Gas Mark 6 / 400°F).
Halve the two peppers, and remove the stalk and seeds. Lay the peppers on a baking tray, and add the cherry tomatoes. Drizzle over a small amount of oil, and roast for 30 minutes, until soft and beginning to brown at the edges.
Meanwhile, heat a little oil in a large saucepan and gently cook the garlic and onion, adding the sugar after a few minutes. Cook for 3-4 minutes, until the onions are beginning to turn translucent. Add the spices and, stirring constantly, cook this mixture for another 5 minutes, until the spices are fragrant.
Once cooked, remove the peppers and tomatoes from the oven, and chop the peppers into small dice. Add these to the pan, along with the chickpeas and tinned tomatoes. Season with salt and black pepper, and cook over a low heat, covered, for 2 hours, stirring occasionally.
This photo was taken part-way through cooking - after stewing for about another hour, it was rich and sticky, and bursting with sweet Moroccan flavour. I'd definitely recommend it!
Moroccan roasted tomato and chickpea stew
Serves 4
2tbsp sunflower oil
1 red pepper
1 yellow pepper
150g cherry tomatoes
3 cloves garlic, minced
1 large onion, diced
1tbsp sugar
1tsp ground coriander
1tsp turmeric
1tsp ground cinnamon
3tsp mild chilli powder
2tsp garam masala
1 tin chickpeas, drained (240g when drained)
400g tin chopped tomatoes
Black pepper
Preheat the oven to 200°C (Gas Mark 6 / 400°F).
Halve the two peppers, and remove the stalk and seeds. Lay the peppers on a baking tray, and add the cherry tomatoes. Drizzle over a small amount of oil, and roast for 30 minutes, until soft and beginning to brown at the edges.
Meanwhile, heat a little oil in a large saucepan and gently cook the garlic and onion, adding the sugar after a few minutes. Cook for 3-4 minutes, until the onions are beginning to turn translucent. Add the spices and, stirring constantly, cook this mixture for another 5 minutes, until the spices are fragrant.
Once cooked, remove the peppers and tomatoes from the oven, and chop the peppers into small dice. Add these to the pan, along with the chickpeas and tinned tomatoes. Season with salt and black pepper, and cook over a low heat, covered, for 2 hours, stirring occasionally.