Chick Pea Stew

Essential

• Large non-stick Saucepan or deep frying pan
• Sharp Cutting Knife
• Chopping Board

Optional

• Garlic Crusher
• Liquidiser
• Potato Peeler

• 3 cloves of garlic
• 1 Red Onion
• 1 red pepper
• 4 potatoes
• 1 green pepper
• 400g fresh or tinned cherry tomatoes.
• 400ml can of chickpeas
• 3 tbsp olive oil

• 1 tsp salt (optional)
• Black pepper
• 1/2 tsp turmeric
• 2 tsp smoked paprika
• 3 cups water
• 1 lemon
• 100g fresh spinach
• Coriander leaves

• Wash the tomatoes (if using fresh tomatoes), coriander leaves, peppers and lemon.
• Finely chop and/or crush the garlic cloves.
• Chop the peppers into bite size pieces.
• Finely chop the coriander leaves.

• Finely chop the coriander leaves.
• Slice the onion.
• Cut the lemon in half.
• Peel and chop the potatoes into cubes.

1. Heat olive oil in a large pot over medium heat.
2. Add the garlic and red onion. Sauté until onions are translucent and garlic is fragrant, about 2-3 minutes.
3. Stir in diced red pepper and green pepper. Cook for an additional 2-3 minutes until peppers begin to soften.
4. Add diced potatoes, drained chickpeas and cherry tomatoes. Stir well to combine.
5. Season the mixture with salt (if using), black pepper, turmeric, and smoked paprika. Stir to evenly distribute the spices.
6. Pour in the water and bring the stew to a gentle boil.

1. Once boiling, reduce the heat to low and let the stew simmer, covered, for about 20-25 minutes, or until the potatoes are tender.
2. Add the spinach
3. Add a squeeze of lemon juice for brightness.
4. Taste and adjust seasoning as needed.
5. Optionally, remove about a quarter of the mixture from the pot and blend it until smooth. Adding this pureed portion back into the stew will help enhance its thickness and texture.
6. Serve the stew hot, garnished with fresh coriander leaves.