Meat-Free Monday


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.

Great with brown rice and steamed broccoli, enjoy!

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