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Home / Recipes

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

Rated 4.7 by 11 users.

Stoofpot van kikkererwten en geroosterde rode paprika met hazelnootdukkah

Feeds: 2-3

Takes: 25 minutes

Ingrediënten

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

Routebeschrijving

For the Stew

1

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.

2

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.

3

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.

4

Add a squeeze of half a lemon juice and season to taste.

For the Dukkah

5

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

6

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