TOMATO CHICKPEA STEW

45 MINS

SERVES 4

You might end up with a small portion of this left over – in which case, heat it up for brunch in a small frying pan and crack two eggs in it, then bake for five minutes until the whites are set and the yolks still runny. Top with crumbled feta.

For the stew

– 2 medium onions, finely sliced

– 2 tbsp ghee, butter or coconut oil

– 3 garlic cloves, finely chopped or grated

– 1 small thumb of ginger, finely grated

– 2 tsp ground cinnamon – 1 tsp ground cumin – ½ tsp smoked paprika – ¼ tsp chilli powder or cayenne pepper, or to taste – 2 tbsp tomato purée – 2 x 400ml tins chopped tomatoes

– 400ml vegetable stock or chicken broth

– 720g chickpeas (equivalent of 3 x 400g tins, drained, or cook your own)

For the chermoula drizzle – ¼ tsp smoked paprika – ¼ tsp ground cumin – 2 handfuls of coriander, about 50g, stalks and all, plus extra, to garnish – 1 large handful of parsley, about 30g, stalks and all

– 1 fat garlic clove, peeled and halved

– zest of 1 lemon or ¼ preserved lemon, and juice of ½

– 1 fresh red chilli, seeds too if you like, or ¼ tsp chilli powder or cayenne pepper, to taste – 6 tbsp extra-virgin olive oil

To serve

– 150ml full-fat Greek-style yogurt, stirred with a pinch of sea salt – handful of pomegranate seeds (optional)

In a medium saucepan, fry the onions over a medium heat in the ghee, butter or coconut oil for 15 minutes, or until softened and golden, stirring every now and then.

Then stir in the garlic, ginger and spices, and cook for one minute before stirring in the tomato purée. Fry for a further minute.

Add the tomatoes and stock or broth. Pop the lid on and bring to the boil, then turn down to a strong simmer for 15 minutes. Stir halfway through.

Meanwhile, make the chermoula by pulsing together everything but the oil in a food processor, then slowly adding the oil. I often keep it chunky so you can see the red chilli and yellow lemon against the vibrant greens. Taste for seasoning and set aside.

After the stew has simmered for 15 minutes, take the lid off and add the cooked chickpeas with a good pinch of sea salt and pepper. Turn up the heat and simmer for 10 minutes with the lid off to let the sauce reduce.

To finish, if you like, roughly mash or crush some of the chickpeas against the side of the pan to create a thicker sauce. Serve in shallow, wide bowls with a spoonful of yogurt, the chermoula drizzle, more coriander and the pomegranate seeds, if using, with the slaw on the side.