Roast peppers and chickpea stew
This roasted pepper and chickpea stew is a simple, hearty meal for busy home cooks. It’s quick to make, filling, and perfect for anyone looking for a healthy, plant-based dinner.
Servings: 2
Calories: 434kcal
Equipment
- 1 wooden spoon
Ingredients
- 1 large onion
- 4 red bell peppers roasted
- ½ 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 sauté for 5-7 minutes until the onion is soft and translucent.1 large onion, 4 tablespoon olive oil, ½ 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 about 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 ½ 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 last up to 6 months 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
