Rich Roast Pepper & Chickpea Stew with Hazelnut Dukka

This dish is like huge hug in a bowl. The beautiful deep flavour of the roast peppers and slowly simmered tomatoes is just gorgeous.

I used Berbere spice as it adds both depth and a bit of a kick – but it’s powerful so use it sparingly. If you can’t get hold of any (you should be able to but just in case you could add use 1 tsp of harissa paste instead).

The chickpeas add great texture and protein so all you need to serve it with is some fresh sourdough, quality olive oil and delicious Dukkah to add crunch and amazing flavour.

I’ve made this so many times and never get bored of it, but sometimes mix it up and use butter beans rather than chickpeas.

As I’m working on a delicious baked beetroot recipe with Hazelnut Dukkah –  I used some of this gorgeous version here – so good!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  20 minutes preparation time
  30 minutes cook time


  • 1 tbsp olive oil
  • 1 red onion roughly chopped
  • 4 cloves garlic sliced
  • 1 tsp cumin seeds
  • 1/2 – 1 tsp berbere spice – or 1 tsp harissa if you can’t find it
  • 8 organic tomatoes chopped or 1 can organic tomatoes
  • 6 red, orange and yellow peppers – chopped roughly
  • 1 tin organic chickpeas drained
  • 3 tbsp coconut yogurt or plant based yogurt
  • 1 tsp Sea Salt flakes 
  • Pepper
  • 1 tsp maple syrup 

For the Dukkah:

  • 100g raw, unsalted hazelnuts
  • 1 tbsp. cumin seeds
  • 1 tbsp coriander seeds
  • 3 tbsp sesame seeds
  • 2 tbsp sunflower seeds
  • 1 or 2 sprigs of fresh thyme
  • 1 tsp sea salt
  • 1/2 tsp chilli flakes


To make the Stew: 

  1. Char-grill the peppers on a large griddle pan (high heat) for aprox 15 minutes turning frequently until nice and charred on both sides. Set aside and when they are cool chop roughly.
  2. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
  3. Add the tomatoes, roast peppers and chickpeas to the pan and cook on a low heat covered for 25 minutes.
  4. Add the salt, black pepper and optional maple syrup and coconut yogurt to the pan and simmer for a further 5 minutes uncovered.

To make the dukka:

  1. Put nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper
  2. Dry toast for 10-12 minutes on gas mark 4/180C. Allow to cool.
  3. Add thyme leaves, chilli & salt to a mini chopper and pulse on 1 second bursts.
  4. Check after each pulse as you don’t want it too finely chopped.

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  1. Cheryl Olah on November 21, 2020 at 3:45 pm

    I’m halfway through making this, and it looks and smells incredible! Just wondering how long the dukka will last in a sealed container? I have so much leftover!

    • Niki on November 23, 2020 at 8:08 pm

      Fantastic, around a week xx

  2. Anna on October 27, 2020 at 12:45 pm

    Hi looks delicious just wanted to check it’s 6 peppers for 2-3 portions ? I’m making for 30 people so thinking I’ll need about 80 peppers ?

    • Niki on November 11, 2020 at 8:04 am

      Hi Anna
      yes maybe, depends what else you are eating it with
      Niki xx

  3. Dees on July 4, 2020 at 7:58 pm

    Just wow! This one is a keeper in our family! I Made a few changes. As my chargrill is just a stovetop one, I choose to grill the bell peppers in my oven until they charred nicely. I used a bit more harissa, added bayleaf and smoked paprika and two cans of tomatoes to make sure I had enough. Due to nut allergies I swapped the hazelnuts for an all sunflowerseed dukkah and it turned out very well. Thanks for this winner recipe from The Netherlands.

    • Niki on July 7, 2020 at 11:03 am

      So happy you liked and your changes sound good to me!
      Much love, Niki xxx

  4. Deborah Reeves on February 5, 2019 at 5:31 am

    Made this for the second time in a month this evening. It’s so good, delighted I came across it, especially for the dukka which I’d never heard of before. The recipe makes a lot, so I’ve been putting it on everything! I don’t have a griddle pan so I roasted the peppers in the oven at 400 for about 30 minutes then lightly blackened them under a low broiler for a few minutes. Served it with some quinoa tonight and lightly spiced cous cos last time. Yum! Thank you! 🙂

    • Niki on February 11, 2019 at 8:15 pm

      So happy you like!
      Dukka is amazing on so many things – I love to make a lot.
      Niki xx

  5. […] Roast Pepper and Chickpea Stew by Rebel Recipes […]

  6. […] My roast pepper and chickpea stew with dukkah (pictured; recipe on my […]

  7. […] would eat these with any of my yummy one pot meals i.e. Red Pepper Stew, Moussaka, Coconut Dal or just on their own with a big […]

  8. Afr on January 16, 2018 at 8:37 am

    This looks deliciouos and sounds really fancy 😀 Gonna try it for sure once i figure out how to make the dukka thing!

    • Niki on February 1, 2018 at 3:22 pm

      So glad you like it! The dukka is super simple to make I promise. Its just as delicious without though.
      Love, Niki xx

  9. Paul Otto on January 12, 2018 at 1:50 pm

    What do you do with the Dukkah and how much do you use?

    • Niki on February 1, 2018 at 3:22 pm

      Hi Paul
      A tablespoon or so. As much crunch as you like basically.
      Niki x

  10. sharon on January 12, 2018 at 7:25 am

    The recipes look amazing but can they easily be printed? Thanks so much

    • Niki on February 1, 2018 at 3:23 pm

      Thanks Sharon!
      Thats something I’m working on for my new site. Coming very soon!
      Love, Niki xx

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Recipe Tags: dinner dukkah peppers vegan


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