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Chickpea stew with tomatoes and green chilli (recipes)






Serves 4 (or 8 as a side dish)



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



2 tbsp olive oil1 red onion, finely sliced3 garlic cloves, finely sliced2 teaspoons freshly grated ginger1 or 2 green chillies, to taste, seeded and finely chopped1 tsp sea salt2 X 400g/14oz tins of chickpeas, drained80ml/2¾fl oz water1 tsp cumin1 tsp turmeric, optionalfreshly ground black pepper500g/17½oz cherry tomatoes100g/3½oz baby English spinach leavesTo serveplain yoghurtpitta breadolive oilsalt and freshly ground black pepperpaprika



Method



1. Heat a large deep frying pan over a medium to high heat.2. Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly.3. Add the chickpeas, 80ml/2¾fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates.4. Add the tomatoes and cook for another two minutes to soften.5. Remove from the heat and check for seasoning.6. Stir through the spinach and top with yoghurt.7. To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika.8. Bake in a moderate oven for 10-12 minutes or until crisp.9. Serve with the stew on a warmed plate.