Rich Roast Pepper & Chickpea Stew with Hazelnut Dukkah

This roast pepper and chickpea stew is like an enormous hug in a bowl. The beautiful deep flavour of the roast peppers and tomatoes is just gorgeous.

Rich roast pepper & chickpea stew with hazelnut dukkah

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 with 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!

Rich roast pepper & chickpea stew with hazelnut dukkah

Rich Roast Pepper & Chickpea Stew with Hazelnut Dukkah

This roast pepper and chickpea stew is like an enormous hug in a bowl. The beautiful deep flavour of the roast peppers and tomatoes is just gorgeous.
Prep time: 20 minutes
Cook time: 30 minutes
2-4 servings
5 from 5 votes


For the stew

  • 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
  • Black pepper
  • 1 tsp maple syrup

For the dukkah

  • 100 g 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

  • Char-grill the peppers on a large griddle pan (high heat) for approx 15 minutes, turning frequently until nice and charred on both sides. Set aside and when they are cool, chop roughly.
  • 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.
  • Add the tomatoes, roast peppers and chickpeas to the pan and cook on a low heat covered for 25 minutes.
  • 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

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

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18 Responses

  1. 5 stars
    Saw this on Insta and have been saving it for cooler weather. So today I tried it, using harissa and adding 2 cups spinach in the last 10 mins because I had some that needed to be used up. And I love it! Spicy with a touch of sweetness. Definitely added to my repeat list.

  2. 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!

  3. 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 ?

  4. 5 stars
    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.

  5. 5 stars
    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! 🙂

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