Smoky chickpea stew

Prep 0 h : 10 m
Cook 0 h : 30 m


  • 150g red capsicum, quartered lengthways

    150g yellow capsicum, quartered lengthways

    60ml extra virgin olive oil

    120g red onion, chopped finely

    2 cloves garlic, chopped finely

    3 tsp smoked paprika

    A pinch of saffron threads

    1 cinnamon stick

    800g canned chickpeas, drained, rinsed

    400g canned diced tomatoes

    500ml vegetable stock

    200g green beans, halved lengthways

    100g arugula


  • Preheat oven to 220°C.

    Place capsicum pieces on an oven tray; drizzle with 2 tsp of the oil. Roast 15 minutes or until tender.

    Meanwhile, heat another tbsp of the oil in a deep, large frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until soft. Add paprika, saffron and cinnamon; cook, stirring, 1 minute or until fragrant.

    Add chickpeas, tomatoes and stock to pan; bring to the boil. Reduce heat; simmer, uncovered, over low heat for 12 minutes or until sauce thickens. Add beans; simmer, uncovered, for 2 minutes or until just tender. Season to taste.

    Serve stew topped with capsicum and rocket, drizzled with remaining oil. Season with pepper.