1 tbsp olive oil
2 onions, peeled and diced
2 garlic cloves, peeled and crushed
1 tsp ground cumin
2 tsp smoked paprika
1/4 tsp cayenne pepper
2 x 400g cans chopped tomatoes
2 tbsp tomato puree
1 tsp brown sugar
2 x 400g cans chickpeas, drained and rinsed
Salt and freshly ground black pepper
Cooked long grain rice, to serve
2 tbsp freshly chopped parsley, to garnish
Spiced Chickpea and Tomato Stew
Ready in 50 minutes
Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 8-10 minutes, stirring occasionally, until softened and golden, adding the garlic after 5 minutes.
Stir in the spices and cook for 1-2 minutes until fragrant then add the tomatoes, puree and sugar. Simmer gently for 15-20 minutes until the sauce has thickened, stirring occasionally.
Stir in the chickpeas and simmer for a further 10 minutes. Season to taste with salt and freshly ground black pepper. Serve with cooked long grain rice and garnished with the parsley, or serve with steamed couscous or orzo pasta if preferred.
Mix it up: Stir a handful of baby spinach leaves in to the stew just before the end of cooking time, if liked.