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.
Ingredients
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
Instructions
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.
Notes
2-4 servings