Chickpea Stew With Crispy Pita Wedges |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a great recipe I originally got from BBC's Saturday Kitchen. It's hearty, healthy and I think you will enjoy it! Ingredients:
2 tablespoons olive oil |
2 small red onions, sliced in wedges |
4 garlic cloves, minced |
1 -2 red chili pepper, seeded & sliced thin (depending on how hot you like it) |
1 teaspoon salt |
2 (400 g) cans chickpeas, rinsed & drained |
2 cups vegetable broth |
1 1/2 tablespoons cumin |
1 teaspoon curry (optional) |
500 g cherry tomatoes, sliced in half |
100 g baby spinach leaves, washed & dried |
salt |
fresh ground black pepper |
sour cream |
1 more if desired as 1 pita makes 8 wedges small whole wheat pita bread |
olive oil |
salt |
paprika |
garlic powder |
Directions:
1. Heat a large deep skillet over a medium to high heat.
2. Add the oil, onion, garlic, chilies and salt and cook for five minutes or until the onions go soft.
3. Add the chickpeas, broth, cumin, curry (if using) and freshly ground black pepper and cook until the stew begins to thicken and water evaporates by half.
4. Add the tomatoes and cook for another two minutes to soften.
5. Add spinach and stir through.
6. Remove from heat and if needed season additionally to taste.
7. To serve top with a dollop of sour cream and crispy pita wedges.
8. To make the pita crisps:.
9. Cut pita's into 4th's and then break into halves.
10. Drizzle with olive oil and sprinkle with salt, pepper, paprika & garlic powder.
11. Bake in a moderate hot oven for 5 to 10 minutes or until crisp but still slightly chewy.
12. Serve with stew.
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