The reason I call this my cupboard chickpea stew is because I’m very confident that you have most of these ingredients in your cupboard already and if you don’t, it is seriously versatile so you can just use different vegetables, swap the chickpeas for beans or lentils, and even add chicken or prawns. This recipe is actually an adaptation from my first book The Food Medic but I had to make some changes to it using whatever I had in the cupboard during #StormEmma when we all were a little snowed in here in the UK and Ireland.
Cupboard Chickpea Stew
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Ingredients
- 2 garlic cloves, peeled and grated
- 1 small onion, diced
- 1 tbsp of tomato puree
- 1 TBSP of olive oil
- 1 can of chickpeas, drained and rinsed
- 1 can of chopped tomatoes
- 1 small tin of sweetcorn
- 1 Jar of roasted peppers, drained and roughly chopped (or 2 fresh peppers)
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp of sugar
- 1/4 tsp salt
Instructions
- Heat up the oil in a large saucepan over a medium heat. Fry the garlic and onion until soft and translucent for 3-5 minutes.
- Add all the ground spices and tomato paste and cook for another 1 minute
- Next add the peppers, sweetcorn, chopped tomatoes, and chickpeas.
- Bring to the boil and allow to simmer for 20 minutes, stirring occasionally.
- Best served with roasted butternut squash or rice!
