This delicious chickpea stew is exactly what you need on a chilly evening. Although it is June when I am writing this, the weather has taken a wintery turn today. And really, who cares if it’s not winter, stew is delicious and wholesome any time of the year.
If you would like to add meat to this dish, I suggest chicken or good quality steak. This recipe serves two. I like to accompany with homemade soda bread or fluffy couscous.
Hope you enjoy!
1 tbsp olive oil
1/2 red chilli, de-seeded and finely sliced
3 garlic cloves, finely sliced
1 white onion, finely sliced
2 small rooster potatoes, finely sliced
1 tbsp soy sauce
100ml hot water
1 tin of tomatoes
1 tbsp honey
1 tsp ground cinnamon
1 tsp paprika
1 tsp oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 tin of chickpeas
2 large handfuls of spinach
Heat the oil in a frying pan over a high heat. Add the chilli, garlic and onion and cook for 5 minutes.
Add the potatoes and cook for a further 5 minutes, stirring frequently.
Stir in the soy sauce, water, tomatoes, honey, cinnamon, paprika, oregano, salt and pepper.
Bring to the boil, reduce the heat to medium, add a lid to the pan and allow to simmer for 15 minutes until the potatoes are soft.
Stir in the chickpeas and wilt the spinach before serving with homemade soda bread or couscous.