Perfect for vegetarians stew


Main ingredients
red, 1 green and 1 yellow pepper, each halved and deseeded
450 mL vegetable stock
410 g. can chickpeas, drained
aubergine, diced
1/2 level tsp ground cumin
level tbsp roughly chopped flat-leafed parsley
level tbsp harissa paste
cloves garlic, crushed
2 tbsp. olive oil 1 onion, finely sliced
level tbsp tomato purée

  1. Preheat the grill and lay the peppers skin-side up on a baking sheet.
  2. Grill for around 5 mins or until the skin begins to blister and char.
  3. Put the peppers in a bowl, cover with clingfilm and put to one side.
  4. Peel the skins and discard. Slice the pepper and put to one side.
  5. Heat the oil in a large frying pan, add the onion and cook for 5-10 mins or until softened.
  6. Add the garlic, harissa, tomato purée and cumin and cook for 2 mins.
  7. Add the peppers to the pan with the aubergine. Stir everything to coat evenly with the spices and cook for 2 mins.
  8. Add the chickpeas and stock, season well and bring to the boil. Simmer for 20 mins.
  9. Stir the parsley through the chickpea stew.