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Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Vegan Option
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Gluten-Free
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Dairy-Free
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Dairy-Free Option
Chickpea + Charred Red Pepper Stew with Hazelnut Dukkah
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
For the dukkah20g 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 serveGreek yoghurt (or plant-based yoghurt)
15g fresh parsley, roughly chopped
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Directions
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.
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.
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