Name: Red Pepper + Chickpea Stew with Hazelnut Dukkah
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2-3
Ingredients: 1 red bell pepper, roughly chopped; 1 red onion, roughly chopped; 2 garlic cloves, crushed; 1 tbsp tomato puree; 2tsp sweet smoked paprika; 1tsp cayenne pepper; 1tsp cumin; 1 x 400g tin of chopped tomatoes; 1 jar of Queen Chickpeas, with half of their liquid; 20g hazelnuts, chopped into small pieces; 1tsp cumin; 1tsp ground coriander; 1tsp za’atar; 2tsp sesame seeds or nigella seeds; 2tsp sunflower seeds; 1 lemon; Greek yoghurt (or plant-based yoghurt); 15g fresh parsley, roughly chopped

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-chickpea-charred-red-pepper-stew-with-hazelnut-dukkah-boldbeanco

V Ve* G

Rated 5.0 stars by 1 users

Chickpea + Charred Red Pepper Stew with Hazelnut Dukkah

Feeds: 2-3

Takes: 25 minutes

Ingredients

For the stew

1 red bell pepper, roughly chopped
1 red onion, roughly chopped
2 garlic cloves, crushed
1 tbsp tomato puree
2tsp sweet smoked paprika
1tsp cayenne pepper
1tsp cumin
1 x 400g tin of chopped tomatoes
1 jar of Queen Chickpeas, with half of their liquid

For the dukkah

20g hazelnuts, chopped into small pieces
1tsp cumin
1tsp ground coriander
1tsp za’atar
2tsp sesame seeds or nigella seeds
2tsp sunflower seeds
1 lemon

To serve

Greek yoghurt (or plant-based yoghurt)
15g fresh parsley, roughly chopped

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Directions

For the Stew

step 2
Heat 1 tablespoon of olive oil in a pan over a medium heat. Add the onions and peppers and cook for 7-8 minutes until softened, stirring often. Then, add the garlic and cook for 1-2 minutes.
step 3
Add the tomato puree, spices and a splash of water and stir to create a paste. Fry off for 2-3 minutes. Pour in the chickpeas with half of their liquid and toss well to coat.
step 4
Fill the empty chickpea jar halfway with water and give it a shake. Pour the chopped tomatoes into the pan followed by the water from the jar and stir to combine. Bubble away for 4-5 minutes until the mixture thickens slightly.
step 5
Add a squeeze of half a lemon juice and season to taste.

For the Dukkah

step 7
Whilst the mixture is bubbling away, toast all of the dukkah ingredients in a dry pan for 1-2 minutes until lightly golden.

To Serve

step 9
Dish up the stew. Dollop over some yoghurt, a squeeze of lemon and some fresh parsley. Finish with a sprinkle of dukkah.

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Mighty Queen Chickpeas

This is the ULTIMATE chickpea. It's tender, GIANT and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them. Try them in this spiced tomato + harissa stew or as a hearty filling in this coronation chickpea sandwich. Or crisp them up in the oven for crunchy-on-the-outside, soft-in-the-centre marvels to top onto soup, salads or stews.
Additive and preservative-free. Just the highest quality beans, water and a pinch of salt.

cook with queen chickpeas