Tue Mar 05 2024
Roasted Red Pepper Chickpea Stew
This roasted peppers and chickpea stew is like an enormous hug in a bowl. It’s deep in flavour and amazingly comforting.
SERVINGS:
COOKING TIME:
Ingredients
Stew
- 4 red peppers, roughly chopped
- 1 tbsp olive oil
- 2 yellow onion, roughly chopped
- 4 garlic cloves, finely chopped
- 8 tomatoes, roughly chopped
- 230 g chickpeas, strained and rinsed
- 1/2 tsp chiliflakes
- 1 tsp black pepper
- 2 tsp dried thyme
- salt to taste
Topping
- 60 g roasted hazelnuts
- 2 tbsp sunflower seeds
- 1 tsp sea salt
- 1 tsp black pepper
- 4 tbsp fresh thyme, finely chopped
- 4 tbsp plant-based neutral yoghurt
Instructions
- Preheat the oven to 225 degrees celsius and line a baking sheet with parchment paper.
- Cut the peppers in half and rinse from seeds. Place the peppers on the baking sheet, cut side down, before roasting in the oven until nice and charred, about 20 minutes. Set aside and let cool slightly before chopping roughly.
- Heat a deep skillet with oil to medium heat. Add onions and cook until soft, about 5 minutes, add garlic and spices (chiliflakes, black pepper, thyme and salt) and fry for 1 more minute.
- Add the tomatoes, roasted peppers and chickpeas the pan and cook covered on low heat for 25 minutes. Season with additional salt and pepper if needed.
- Meanwhile the stew is simmering, make the hazelnut topping by adding hazelnuts, sunflower seeds, sea salt, black pepper and fresh thyme to a food processor and pulse until roughly chopped.
- Top the stew with plant yoghurt and the hazelnut mix before serving.