SMOKY CHICKPEA STEW

Prep time 10 mins Cooking time 30 mins Serves 4

INGREDIENTS

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

METHOD

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.