Mediterranean Chickpea & Tomato Stew

Ingredients

• 2 × 400g cans chickpeas, drained and rinsed
• 400g can chopped tomatoes
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp dried oregano
• 1 tbsp extra virgin olive oil
• 200 ml low-sodium vegetable stock
• Salt and pepper, to taste
• Fresh parsley, to serve

Method

1. 1Warm the olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened.
2. 2Add the garlic, paprika, cumin, and oregano. Stir for 1 minute until fragrant.
3. 3Add the chickpeas, chopped tomatoes, and vegetable stock. Stir to combine.
4. 4Simmer over low-medium heat for 20–25 minutes until the sauce has thickened and the flavours have come together.
5. 5Season to taste and serve with fresh parsley.