Chickpea and but­ter­nut stew

(serves 4) Cam­era Press

Friday - - Leisure -

Prep time: 10 mins

Cook­ing time: 35 mins

Ingredients 2 tbsp oil 1 onion, chopped 2 gar­lic cloves, crushed 2 tsp cumin seeds 1/2 small but­ter­nut, peeled and chopped 430g tinned chick­peas, drained and rinsed 410g tinned chopped toma­toes 1 tbsp golden syrup 2 tbsp lemon juice 250ml chicken stock 4 tbsp chopped fresh pars­ley

Method 1. Heat oil in a pan and fry onion and gar­lic un­til soft. Add cumin seeds and fry for 1 minute. 2. Add but­ter­nut and chick­peas and fry for 2 min­utes. 3. Add toma­toes, syrup, lemon juice and chicken stock. bring to a boil then sim­mer for 20-30 min­utes or un­til but­ter­nut is soft. Sea­son with salt and pep­per, sprin­kle with fresh pars­ley and serve with rice.

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