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Tomato, Roasted Pepper and Chickpea Stew

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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.