Spanish Chick Pea Stew

  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves garlic, sliced
  • 1 bell pepper, diced
  • 1 courgette, diced
  • 160 ml vegetable stock
  • 170 g chickpeas
  • 1 tsp oregano
  • 2 tsp smoked paprika
  • 240 ml passata
  • salt & pepper
  1. Heat the olive oil in a large pot over a medium-high heat. Gently cook the onion and garlic for about 5 minutes, until softened.

  2. Add the diced bell pepper and zucchini to the onions, season with salt and pepper and fry for a further 5 minutes.

  3. Increase the heat, add the vegetable stock, bring to a boil and simmer for 3 minutes. Add the chickpeas, oregano and smoked paprika. Finally, add in the passata, mix and cook for a further 5 minutes. Season to taste with salt and pepper and serve.

  • Full Nutrition/Serving: 186Kcal/5g Fat/31g Carbohydrate/8g Protein
  • From our December 2020 Recipe Pack
Dairy Free, Gluten Free, Meal Planning, Quick, Vegetarian