Confit Tomato and Chickpea Stew
A delicious and filling stew that is quick to prepare. It can cook in the oven for 3-5 hours while you go about your busy day.
Ingredients
The Stew
- 700 grams chickpeas with their bean juice (or two tins of chickpeas)
- 500 grams fresh tomato, peeled (can be any kind, use 1 regular can of tinned tomatoes when they are out of season)
- 2 each white onions roughly chopped
- 1 ea thumb size piece of ginger julienned
- 6 cloves peeled garlic
- 1 cube vegetable stock
- 1 tbsp cinnamon
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp paprika
- 2 tbsp caster sugar
- 1 tsp chilli flakes
- 2 tsp salt & pepper
- 200 ml olive oil about 14 Tablespoons
Tahini Dressing
- 100 grams tahini about 7 Tablespoons
- 1 juice of one lime
- 50 ml soy sauce 1-1/2 Tablespoons
- olive oil enough to thin it to the desired consistency
Instructions
- Preheat the oven to 150c (alternatively you can do this in a slow cooker!)
- Put all the stew ingredients in an oven proof pan with a tight fitting lid (or the slow cooker) the olive oil should just cover the rest of the ingredients, if it doesn’t, add a little more - this is what confits the chickpeas.
- Give it a good stir and cook in the oven for at least two hours, but anywhere up to five, stir again before serving.
- When you are ready to eat whisk together the tahini, soy and lime and then gradually add the oil. If the dressing splits add a drop of boiling water and whisk again, the should bring it back together.
- Serve the stew over cous cous or rice, drizzle with the dressing and top with some fresh coriander - I like to add chilli oil too!