
Chickpea Recipes, Stews + Bean Bowls, Vegan, Vegetarian -
Chickpea + Charred Red Pepper Stew with Hazelnut Dukkah
Category
stew
Servings
2
Prep Time
5 minutes
Cook Time
30 minutes
Author:
Hannah Wilding, @hans.hungry
Ingredients
-
1 red onion, peeled and chopped
-
2 garlic cloves, minced
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A mix of red pepper + yellow peppers, cut into large pieces
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1tbsp smoked paprika
-
1tsp cayenne pepper
-
1tsp cumin
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1 x 325g jar of Chickpeas drained + rinsed (or one tin of ordinary chickpeas)
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1 tin of chopped tomatoes
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20g hazelnuts chopped
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1tsp cumin
-
1tsp ground coriander
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1/2 tsp mixed spice
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1tsp sesame seeds
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1tsp nigella seeds
-
1tsp mixed seeds
-
Greek yoghurt (or for vegans, plant-based yoghurt)
-
Bread for dipping
For the stew
For the dukkah
To serve
Directions
For the Stew
Char the peppers on a griddle pan with olive oil on both sides until soft.
Set aside + cut into chunks once cooled•Heat a large frying pan with olive oil + add the onions + garlic + fry them off until soft.
Stir in the spices then add in the chickpeas, giving everything a good coat.
Add the tomatoes + peppers; cover + cook on a low heat for about 20mins until the sauce has thickened slightly.
Add salt + pepper + give everything a good stir
For the Dukkah
Toast the nuts + seeds in a pan on a low heat for a couple of minutes.
Stir in the spices.
Crush or pulse everything together.
To Serve
Top with a dollop of yoghurt + a sprinkle of the 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.