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  • The Australian Women’s Weekly Food

    PLANT-BASED DINNERS

    Aug 03, 2020 3 minutes

    CHICKPEA & PINE NUT STEW

    PREP + COOK TIME 35 MINUTES SERVES 4

    1 tablespoon extra virgin olive oil
    1 medium brown onion (150g), chopped finely
    2 cloves garlic, crushed
    1 fresh long red chilli, chopped finely 400g canned diced tomatoes
    1 cup (280g) tomato passata
    285g bottled piquillo peppers, drained, chopped coarsely
    1 cup (250ml) vegetable stock or water ¼ teaspoon saffron threads
    2 x 400g canned chickpeas, drained, rinsed
    1½ tablespoons toasted pine nuts
    ¼ cup (30g) finely grated manchego cheese (see note)
    ¼ cup loosely packed fresh flat–leaf parsley leaves

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