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Chickpea and Tomato Stew

I am a huge fan of the Iku stores – macro food that is so nutritious and healthy.

They are a great take away option instead of the usual culprits - when you have no time or mood for cooking,  but want something filling, yummy and healthy.

I love their chickpea stew and always order it, and have finally come up with a version I can make at home! As it is all about the chickpeas it is worth buying them dried and reconstituting yourself, rather than the tinned variety – the dish becomes a stand out just for making that little effort, and it is easy.

The dish freezes well too, so is a good batch to make up and defrost for the vegetarian option at a dinner party.

NB -Start this recipe the night before in order to soak the chickpeas – or at least first thing in the morning.

Pictured: Chickpea and Tomato Stew served with Brown Rice

1 cup dried chickpeas
1 tbsp light olive oil
4 sticks of celery, chopped
2 small onions, chopped
1 tbsp grated ginger
1 tsp dried chilli flakes
2 cloves garlic, chopped
1 x 400g tin tomatoes, diced or whole
1 tsp cumin
1 tsp turmeric
Salt and pepper

Soak the dried chickpeas in a large container of water with a lid and place in the fridge overnight or at least 6 hours. Drain the chickpeas and bring a large pot of water to the boil - do not add salt as this prevents pulses from cooking through – add the chickpeas and simmer 25 minutes. Drain again.

In a casserole pot, warm the oil and add the celery, onion, ginger, garlic and chilli. Stir over low-med heat til onion and celery soften – or turn heat right down and place the lid back and “sweat” the onion mix for 8 minutes or so, stirring every now and then.

Add the chickpeas, tomatoes, cumin and turmeric and bring to the boil. Season to taste with salt and pepper. Simmer a little while to develop the flavours and add a little water if it gets a little dry.

Serve with brown rice and a salad or steamed green.

Serves 4