North African chickpea and tomato stew
I say North African, but this really is a mix of store cupboard items that could be Asian, Indian, Turkish, Moroccan and Mediterranean.
Chickpeas were a staple growing up and my aunt always told me they make you fart a lot. Whether or not this is true, I’m not sure, but it means that I tend to always put caraway seed in every chickpea recipe just in case.
This dish really punches above its weight in flavour. It’s rich, comforting and quick to make. I served it as part of a mezze platter the other week and it worked really well with dishes such as baba ganoush, flatbreads and spiced courgette. Alternatively, eat it with cauliflower ‘rice’ or sweet potato.
Serves: 4 as a side dish or 2 as a main course
Preparation time: 5 minutes
Cooking time: 30 minutes
Ingredients
2 onions
2 cloves of garlic
A large splash of rapeseed oil
6 large tomatoes, roughly chopped
2tbsp tomato purée
1 tin of chickpeas
1 tin of cannellini beans
1tbsp berbere spice mix
1tbsp baharat spice mix
1tbsp cumin seeds
1 medium bunch of fresh coriander
1-2 red birdseye chillies
1tsp caraway seeds
A splash of water
Salt and pepper to season
Method:
- Fry the onions and garlic in rapeseed oil then add the spices and chilli.
- Add the spices and cook for a minute or two.
- Add the chillies, tomato purée and tomatoes, season, add some water and stir well. Cover and simmer for about 20 minutes then squash down with a wooden spoon.
- Add the chickpeas and beans heat through then stir in the chopped coriander, check the seasoning and serve.
The Modern Husband 
One Response to “North African chickpea and tomato stew”
It’s there… wonder why you couldn’t see it.