Smoky chickpea stew | Women's Weekly Food
Conjure images of India with this colourful vegetarian stew. Cooked in paprika, this spicy dish will invigorate the senses from the smokey capsicum to the tiny
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 175 grams mini capsicums
- 1/4 cup (60ml) extra virgin olive oil
- 1 medium (170g) red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 pinch saffron threads
- 3 tablespoons paprika
- 1 cinnamon stick
- 800 grams can chickpeas, rinsed, drained
- 400 grams can diced tomatoes
- 2 cups (500ml) vegetable stock
- 200 grams green beans, halved lengthways
- 100 grams baby rocket
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