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Chickpea stew with tomatoes and green chilli

Chickpea stew with tomatoes and green chilli

This hearty vegetarian stew is quick and easy to prepare. Serve with yoghurt and pitta breads.

Ingredients

To serve

Preparation method

  1. Heat a large deep frying pan over a medium to high heat.

  2. Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly.

  3. Add the chickpeas, 80ml/2¾fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates.

  4. Add the tomatoes and cook for another two minutes to soften.

  5. Remove from the heat and check for seasoning.

  6. Stir through the spinach and top with yoghurt.

  7. To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika.

  8. Bake in a moderate oven for 10-12 minutes or until crisp.

  9. Serve with the stew on a warmed plate.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 26 April

James is joined by world-class chefs Claude Bosi, Daniel Clifford and Elena Arzak.

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