Spicy Chick Pea Stew
A community recipe by Natasha_gNot tested or verified by Nigella.com
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Fry onions in oil until translucent. Add chilli and garlic and heat gently to soften. Keep seeds in chilli for plenty or fire or remove for more gently heat. Rinse and drain chick peas, add to onion mixture with chopped tomatoes. Heat gently and, just before serving, stir in coriander. Serve with couscous and natural yoghurt.
Fry onions in oil until translucent. Add chilli and garlic and heat gently to soften. Keep seeds in chilli for plenty or fire or remove for more gently heat. Rinse and drain chick peas, add to onion mixture with diced tomatoes. Heat gently and, just before serving, stir in coriander. Serve with couscous and natural yoghurt.
Introduction
I often make this spicy chick pea (garbonzo bean) stew which I love and which happens to be vegan.
I often make this spicy chick pea (garbonzo bean) stew which I love and which happens to be vegan.
Ingredients
Serves: 2-4
Metric
Cups
- 1 onion (chopped)
- 3 cloves garlic (crushed)
- oil (a small amount)
- ½ scotch bonnet chilli pepper (or 1 bird's eye chilli)
- 1 can chickpeas
- 1 can chopped tomatoes
- 1 bunch fresh coriander (chopped)
- natural yogurt (for non-vegans)
- couscous (preferably cooked in stock)
- 1 onion (chopped)
- 3 cloves garlic (crushed)
- oil (a small amount)
- ½ bonnet chile pepper (or 1 bird's eye chilli)
- 1 can garbanzo beans
- 1 can diced tomatoes
- 1 bunch cilantro (chopped)
- natural yogurt (for non-vegans)
- couscous (preferably cooked in stock)
Method
Spicy Chick Pea Stew is a community recipe submitted by Natasha_g and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Omit yoghurt if serving to vegans.
Omit yoghurt if serving to vegans.
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