Chickpea Stew Recipe | olivemagazine

Ingredients

• 400g tin plum tomatoes
• 100g pitted dates halved
• 2 tbsp olive oil plus extra to serve
• 4 cloves garlic finely chopped
• finely grated to make 1 tbsp ginger
• a small bunch coriander stalks and leaves separated and roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 cinnamon stick
• ½ lemon juiced, plus 2 strips of the zest with pith removed
• 660g jar large chickpeas rinsed and drained (or use 2 x 400g tins)
• 40g flaked almonds toasted
• 1 small orange cut into wedges to serve
• to serve couscous