Spiced chickpea stew recipe

Spiced chickpea stew

This simple stew is perfect for a cold, wet day. It doesn't need much prep, and even counts for 2 of your 5-a-day. Crispy onions add a crunchy texture, matched by the delicate flavour of coriander and a good squeeze of lemon juice.

See method
  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 392 calories / serving

Shop your ingredients

Sign in to see your total price and explore available product swaps.

Sign in to shop

Sign in to see your total price and explore available product swaps.

Sign in to shop

Method

  1. Heat 1 tbsp oil in a frying pan over a medium-high heat and fry the sliced onion with a pinch of salt, stirring frequently, for 10-15 mins until turning crispy and golden. Scoop out with a slotted spoon and set aside to drain on kitchen paper.
  2. Meanwhile, heat 1 tbsp oil in a saucepan over a medium heat, then add the chopped onion and carrot and fry for 8-10 mins until starting to soften, then stir in the garlic and allspice. Fry for 1 min, then add the tomatoes, chickpeas and stock. Simmer for 10 mins or until the tomatoes have broken down and the sauce has thickened slightly.
  3. Meanwhile, cook the rice to pack instructions.
  4. Stir the greens into the stew and cook for another 5-8 mins until the greens are tender. Season well, then serve with the rice. Top with yogurt, lemon zest, the crispy onions and coriander. Serve with the lemon wedges for squeezing over.

        You may also like