A small bunch of parsley (roughly 15g), finely chopped
1 tbsp capers, chopped
The juice of half a lemon
2 tbsp olive oil
Directions
Sweat the onion/shallot in olive oil and a pinch of salt over a medium heat until softened, roughly 7-8 minutes.
Add the garlic and fry for 2 minutes before adding chilli flakes.
Add the tin of tomatoes and cook down for 8-10 minutes until the sauce has become a little thicker and more orangey in colour.
Add the chickpeas with half of their bean stock and bubble away for 2-3 minutes until the sauce thickens and gets nice and glossy.
Add all salsa ingredients to a bowl and mix well. Add more oil to loosen if necessary and season to taste.
Serve the stew in bowls with a dollop of green sauce and topping of your choice. Grate over some parmesan too, if you like.
HUGE thanks to Clare Cole who let us share this #beanspo on our website for all you champs to enjoy. Clare is an incredible food stylist + chef at Towpath Cafe, check out some of her amazing work here
