Smoky chickpea stew
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
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.