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One of the best veggie dishes for this time of year: chickpeas cooked in a rich, spicy tomato stew. To turn it into a feast, serve with couscous or rice and flatbreads.
Sweat the onions in the olive oil then add the peppers, chick peas, tomatoes, olives, chopped coriander stalks, lemons, white wine, stock and the spices. Simmer for 20 minutes.
Pound the chillies and garlic with some olive oil and lemon juice until you have a loose paste.
Stir through the coriander leaves and the paste and serve with flat breads.
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