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.


  • 1 tin of chickpeas

  • 1 onion, chopped

  • 2 preserve lemons, quartered

  • 1 green pepper, sliced

  • 1 red pepper, sliced

  • 4 plum tomatoes, chopped, deseeded and skinned

  • bunch coriander

  • 100ml olive oil

  • 100g pitted green olives

  • 1 glass white wine

  • 200ml vegetable stock

  • 1 tsp toasted cumin seeds

  • 1 cinnamon stick

  • 3 red chillies, chopped

  • 6 cloves garlic, chopped

  • Olive oil

  • Juice of ½ a lemon


  • 1.

    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.

  • 2.

    Pound the chillies and garlic with some olive oil and lemon juice until you have a loose paste.

  • 3.

    Stir through the coriander leaves and the paste and serve with flat breads.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings