Roast peppers and chickpea stew
Are you in search of a hearty and healthy meal that is both delicious and easy to make? Look no further than this roasted peppers and chickpea stew recipe! This dish is perfect for any occasion and can be enjoyed by vegans, vegetarians, and meat-eaters alike.
Servings: 2
Calories: 434kcal
Equipment
- 1 griddle pan
- 1 shallow pan
- 1 wooden spoon
- 1 chopping board
Ingredients
- 1 large onion
- 4 red bell peppers roasted
- Β½ cup cooked chickpeas 100 g
- 1 cup tomato sauce 250 g or 4 fresh chopped tomatoes
- 4 tablespoon olive oil extra virgin
- 1 teaspoon paprika sweet
- 1 teaspoon chili powder optional
- Salt and pepper to taste
Instructions
- Grill the peppers on a griddle pan over high heat for approximately 15 minutes, turning them periodically, until nicely charred all over. Remove the peel and seeds, then slice them roughly on a chopping board, once they have cooled.4 red bell peppers
- In a wide bottom pan heat 4 tablespoon of olive oil over medium heat. Add the chopped onion and chickpeas; and sautΓ© for 5-7 minutes until the onion is soft and translucent.1 large onion, 4 tablespoon olive oil, Β½ cup cooked chickpeas
- Add the paprika, chilli powder, salt and pepper to the pot and stir well.1 teaspoon paprika, 1 teaspoon chili powder, Salt and pepper
- Add the roasted pepper slices, tomato sauce or diced tomatoes to the pan . Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.1 cup tomato sauce
- Personally, I like to serve this stew with freshly baked bread.
- Serve hot and enjoy!
Video
Notes
Roasted Peppers - bell peppers, can be roasted ahead and stored in the freezer until used. They will maintain best quality for aboutΒ 6 months, but will remain safe beyond that time.
Chickeas - I personally buy Organic Dried Chickpeas. Dried chickpeas should be soaked for 12 hours. Rinse, drain, and then add to a saucepan. Add a few inches of water on top, then add Β½ teaspoon of salt. Cook for 90 minutes to 2 hours at a simmer under cover after bringing to a boil. Leave to cool completely, drain and divide with the quantity you'll be using for a meal in separate freezer bags. The chickpeas will lastΒ up to 6 monthsΒ in your freezer.
Nutrition
Calories: 434kcal | Carbohydrates: 38g | Protein: 8g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 613mg | Potassium: 1108mg | Fiber: 12g | Sugar: 19g | Vitamin A: 8783IU | Vitamin C: 318mg | Calcium: 72mg | Iron: 4mg
