Chickpea and Vegetable Stew

Ingredients

• 1 red onion, diced
• 1 garlic clove, crushed
• 2 carrots, peeled and diced
• 100g swede. peeled and diced (about 1 cup)
• 1 x 400g can chickpeas
• 200ml vegetable stock
• 1 small red chilli, finely sliced
• 1 tbsp freshly chopped basil
• ½ tsp ground cumin
• 1 x 400g can chopped tomatoes
• 1 piece orange peel
• salt and freshly ground black pepper
• chopped fresh parsley

Cooking Instructions

1. Heat a large, non-stick pan and dry-fry the onion and garlic until soft.
2. Add the carrots, swede and drained chickpeas, then gradually pour in the vegetable stock.
3. Stir in the chilli, basil and cumin, followed by the tomatoes and orange peel. Simmer gently for 30 minutes, topping up with more water if required, until the vegetables are cooked and the sauce has thickened.
4. Just before serving, remove the orange peel and sprinkle with parsley.
5. Serve hot with boiled rice or steamed couscous.

Tips

You can turn this into a chunky soup by adding extra vegetable stock.