TOMATO CHICKPEA STEW
When I make this I usually add a lot more chilli to this dish compared to what is written in the ingredients list as I love the heat with these robust ingredients. This can be served as a mezze, a side or main dish, depending on the style of your meal. We have kept the fillings in here pretty basic but you can add any hearty vegetable such as butternut, potato, sweet potato or even zucchini and aubergine. If you’re a cheese lover, grate some Parmesan or even feta and za’atar over it when serving and take this to a whole different level. • 5 tbsp sunflower oil • 2 white onions, finely diced • 6 cloves garlic, sliced • 2 fresh red chillies, chopped • 2 tbsp tomato paste • 1 tsp sugar • 3 Roma tomatoes, chopped • 8 cups cooked chickpeas • 1 cup basic tomato sauce (see
recipe on page 97) • 1 cup vegetable stock • salt • freshly ground black pepper • olive oil for drizzling • handful of chopped parsley In a medium-size pot, warm the oil and add the onions. Cook for about 3 minutes, then add the garlic, chilli, tomato paste, sugar and tomatoes, and sauté a further three minutes. Add the chickpeas, basic tomato sauce, stock and seasoning. Cook for about 30 minutes on low heat. Serve with a few drizzles of olive oil and a handful of chopped parsley.