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