Rich Roast Pepper & Chickpea Stew with Hazelnut Dukka
This dish is like huge hug in a bowl. The beautiful deep flavour of the roast peppers and slowly simmered tomatoes is just gorgeous.
I used Berbere spice as it adds both depth and a bit of a kick – but it’s powerful so use it sparingly. If you can’t get hold of any (you should be able to but just in case you could add some extra chilli flakes).
The chickpeas add great texture and protein so all you need to serve it with is some fresh sourdough, quality olive oil and delicious Dukkah to add crunch and amazing flavour.
As I’m working on a delicious baked beetroot recipe with Hazelnut Dukkah – I used some of this gorgeous version here – so good!
- 1 tbsp olive oil
- 1 onion roughly chopped
- 4 cloves garlic sliced
- 1 tsp cumin seeds
- 1/2 – 1 tsp berbere spice – its powerful
- 1 can organic plumb tin tomatoes
- 2 cups cherry tomatoes sliced
- 6 red, orange and yellow peppers – chopped roughly
- 1 tin organic chickpeas drained
- 3 tbsp coconut yogurt
- Sea Salt
- Pinch chilli flakes – optional
- 100g raw, unsalted hazelnuts
- 1 tbsp. cumin seeds
- 1 tbsp coriander seeds
- 3 tbsp sesame seeds
- 2 tbsp sunflower seeds
- 1 or 2 sprigs of fresh thyme
- 1 tsp pink himalayan salt
- 1/2 tsp chilli flakes
To make the Stew:
- Char-grill the peppers on a griddle pan (high heat) for aprox 15 minutes turning frequently until nice and charred on both sides. Set aside and when they are cool chop roughly.
- Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
- Add the tomatoes, roast peppers and chickpeas to the pan and cook on a low heat for 25 minutes.
- Add the salt, black pepper and optional chilli flakes and coconut yogurt to the pan and simmer for a further 5 minutes
To make the dukka:
- Put nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper
- Dry toast for 12 minutes on gas mark 4/180C. Allow to cool.
- Add thyme leaves, chilli & salt to a mini chopper and pulse on 1 second bursts.
- Check after each pulse as you don’t want it too finely chopped.