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!
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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