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.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1043kj
  • Fat Total 75g
  • Saturated Fat 10g
  • Protein 19g
  • Carbohydrate 77g
  • Sugar 16g
  • Sodium 1449mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

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