This warming veggie stew will hit the spot on a cold autumn evening. Serve with steamed couscous or orzo pasta instead of rice, if preferred.
Ready in 50 minutes
1 tbsp olive oil
2 onions, peeled and diced
2 garlic cloves, peeled and crushed
1 tsp ground cumin
2 tsp smoked paprika
1/4 tsp cayenne pepper
2 x 400g cans chopped tomatoes
2 tbsp tomato puree
1 tsp brown sugar
2 x 400g cans chickpeas, drained and rinsed
Salt and freshly ground black pepper
Cooked long grain rice, to serve
2 tbsp freshly chopped parsley, to garnish
1 Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 8-10 minutes, stirring occasionally, until softened and golden, adding the garlic after 5 minutes.
2 Stir in the spices and cook for 1-2 minutes until fragrant then add the tomatoes, puree and sugar. Simmer gently for 15-20 minutes until the sauce has thickened, stirring occasionally.