This time I went for a tomato based lunch with more chickpeas. I took basmati rice and sour cream to go with it. It has been a rather tasty lunch and I will be eating the last portion in a minute. I added a handful of spinach at the end of cooking as it needed using up.
Splash of olive oil
½ of each- red, green. yellow capsicum (pepper) cut into chunks
1 med white onion thinly slice
1 clove garlic, finely chopped
1 tin chickpeas, drained and rinsed
2 tsp honey
1 tsp smoked paprika
1 tsp cumin
1 tin of tomatoes
Worcestershire sauce (leave out if vegetarian)
Salt and pepper to season
Heat enough olive oil to cover the saucepan you are using
Add onion and when beginning to be transparent add garlic and capsicum
Stir regularly until softened
Add honey, smoked paprika, cumin and stir until coats all
Add tomatoes, a couple of shakes of Worcestershire sauce and season
Leave to cook for around 10-15 minutes uncovered to reduce, stir occasionally
Cook for a further 15 minutes with the lid on
I turn off the heat and leave the stew to cook further 15 minutes.
Leave to cool with lid kept on, using residual heat.