Chickpea + Charred Red Pepper Stew with Hazelnut Dukkah
Red Pepper + Chickpea Stew with Hazelnut Dukkah
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
1 x 400g tin of chopped tomatoes
1 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins)
20g hazelnuts, chopped into small pieces
1tsp ground coriander
2tsp sesame seeds or nigella seeds
2tsp sunflower seeds
Greek yoghurt (or plant-based yoghurt)
15g fresh parsley, roughly chopped
For the stew
For the dukkah
For the Stew
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.
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.
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.
Add a squeeze of half a lemon juice and season to taste.
For the Dukkah
Whilst the mixture is bubbling away, toast all of the dukkah ingredients in a dry pan for 1-2 minutes until lightly golden.
Dish up the stew. Dollop over some yoghurt, a squeeze of lemon and some fresh parsley. Finish with a sprinkle of dukkah.
HUGE thanks to the legend that is Hannah Wilding, @hans.hungry, who let us share this #beanspo on our website for all you champs to enjoy.