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Spicy Chick Pea Stew

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I often make this spicy chick pea (garbonzo bean) stew which I love and which happens to be vegan.

I often make this spicy chick pea (garbonzo bean) stew which I love and which happens to be vegan.

Ingredients

Serves: 2-4

Metric Cups
  • 1 onion (chopped)
  • 3 cloves garlic (crushed)
  • oil (a small amount)
  • ½ scotch bonnet chilli pepper (or 1 bird's eye chilli)
  • 1 can chickpeas
  • 1 can chopped tomatoes
  • 1 bunch fresh coriander (chopped)
  • natural yoghurt (for non-vegans)
  • couscous (preferably cooked in stock)
  • 1 onion (chopped)
  • 3 cloves garlic (crushed)
  • oil (a small amount)
  • ½ bonnet chile pepper (or 1 bird's eye chilli)
  • 1 can garbanzo beans
  • 1 can diced tomatoes
  • 1 bunch cilantro (chopped)
  • natural yoghurt (for non-vegans)
  • couscous (preferably cooked in stock)

Method

Spicy Chick Pea Stew is a community recipe submitted by Natasha_g and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Fry onions in oil until translucent.
  • Add chilli and garlic and heat gently to soften. Keep seeds in chilli for plenty or fire or remove for more gently heat.
  • Rinse and drain chick peas, add to onion mixture with chopped tomatoes. Heat gently and, just before serving, stir in coriander.
  • Serve with couscous and natural yoghurt.
  • Omit yoghurt if serving to vegans.

  • Fry onions in oil until translucent.
  • Add chilli and garlic and heat gently to soften. Keep seeds in chilli for plenty or fire or remove for more gently heat.
  • Rinse and drain chick peas, add to onion mixture with diced tomatoes. Heat gently and, just before serving, stir in coriander.
  • Serve with couscous and natural yoghurt.
  • Omit yoghurt if serving to vegans.

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