Chickpea Stew
published by Mary T on Nov 1, 2009
This is a great, easy recipe for chilly week nights, and can be stored in the freezer ready to heat up in minutes whenever you want it.
Ingredients
- 1 can of chickpeas, drained
- 2 large potatoes, peeled and diced
- 2 onions, peeled and diced
- 1 pint vegetable stock
- 2 tsp cumin
- 1 tsp garlic salt
- 1 punnet of cherry tomatoes, or 6 large tomatoes
- 1 tbsp plain flour
Method
Simmer the chickpeas and tomatoes in the stock until the tomatoes begin to split, about 10 minutes. Add all the other ingredients and simmer for 20 minutes.
Can be served alone, with bread or with rice.
