Steph’s Spicy Chickpea Stew
1 400g tin chickpeas, rinsed
1 400g tin chopped tomatoes
2 organic bell peppers, diced ( I used red and yellow this time)
1 medium to large onion, diced
1 Tbsp smoked paprika (I use spanish paprika)
juice of 1 lemon
1-2 Tbsp extra virgin olive oil
sea salt Saute onion in olive oil about 5minutes, add peppers, saute another 5, then put lid on at low -medium heat for about 10 minutes.
Add paprika,chickpeas and tomatoes.cook another 15 minutes with lid on. Add juice of 1 lemon and sea salt to taste.
1 400g tin chopped tomatoes
2 organic bell peppers, diced ( I used red and yellow this time)
1 medium to large onion, diced
1 Tbsp smoked paprika (I use spanish paprika)
juice of 1 lemon
1-2 Tbsp extra virgin olive oil
sea salt Saute onion in olive oil about 5minutes, add peppers, saute another 5, then put lid on at low -medium heat for about 10 minutes.
Add paprika,chickpeas and tomatoes.cook another 15 minutes with lid on. Add juice of 1 lemon and sea salt to taste.
Great with brown rice and steamed broccoli, enjoy!
