Tomato, Roasted Pepper and Chickpea Stew
Ingredients
- 1-pound tomatoes, roughly chopped
- 1 red pepper, roughly chopped
- 4 cloves garlic, crushed
- ¼ cup olive oil
- 2 tbsp. red wine vinegar
- 2 tbsp. ginger, freshly grated
- 1 tsp. cumin seeds
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1 cup passata sauce
- Two 15.5-ounce cans chickpeas, drained
- 1 tsp. date syrup or brown sugar
- 1 cup coriander, plus extra to serve
- Crusty bread, optional
Instructions
- Pre-heat an oven to 350°F.
- Place the tomatoes, pepper, garlic, oil, red wine vinegar, ginger, cumin, ground coriander, paprika and passata sauce in a roasting dish; tossing it all together.
- Place into the pre-heated oven for 50 minutes or until the vegetables are soft.
- Remove from the oven and add the chickpeas, date syrup or brown sugar and half the fresh coriander; return to the oven for 10 minutes.
- Serve hot with extra coriander and crusty bread, optional.
