THE heart OF WINTER
CHICKPEA STEW
Serves 4 – 6 EASY 45 mins
WHAT YOU NEED
olive oil, to fry
1 onion, peeled and sliced
2 garlic cloves, peeled and crushed
2 tsp peri-peri spice
2 tsp smoked paprika
2 x 400g tins diced, peeled tomatoes
125ml (½ cup) white wine
1 large bouquet garni of thyme, rosemary, parsley and a bay leaf
2 x 400g tins chickpeas, drained
2 medium aubergines, diced
300g baby spinach
salt and freshly ground black pepper, to taste
thick slices of toasted bread rubbed with garlic, to serve
HOW TO DO IT
1 Heat a glug of olive oil in a large saucepan over medium heat. Add the onion and garlic, and fry until the onion is soft and translucent, about 5 minutes. Add the peri-peri spice and smoked paprika, and fry for another minute. Add the tomatoes, wine, bouquet garni and chickpeas. Stir until well combined.
2 Simmer the mixture over medium heat, uncovered, for about 15 minutes before adding the aubergines. Continue to simmer, uncovered, until the aubergines are cooked through, 10 – 15 minutes.
3 Add the baby spinach just before serving and allow it to simply wilt into the sauce. Season to taste. Remove from heat and discard the bouquet garni. 4 Serve immediately, with the garlicky slices of toasted bread alongside.
FISHERMAN’S STEW
Serves 4 A LITTLE
