Name: Vegetable & chickpea stew
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Ingredients: 6 ripe tomatoes; 18.20 gm olive oil; 2 large brown onions, chopped; 4 celery sticks, trimmed, thinly sliced; 3 garlic cloves, crushed; 3 tsp grated fresh ginger; 10.00 gm ground cumin; 2.50 gm mild paprika; 1kg pumpkin, peeled, deseeded, cut into 2cm cubes; 5 zucchini, cut into 2cm-thick slices; 2 x 400g cans chickpeas, rinsed, drained; 500ml (2 cups) vegetable liquid stock

Vegetable & chickpea stew

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Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
60 minutes

Ingredients:

6 ripe tomatoes
2 large brown onions, chopped
4 celery sticks, trimmed, thinly sliced
3 garlic cloves, crushed
3 tsp grated fresh ginger
10.00 gm ground cumin
2.50 gm mild paprika
1kg pumpkin, peeled, deseeded, cut into 2cm cubes
5 zucchini, cut into 2cm-thick slices
2 x 400g cans chickpeas, rinsed, drained
500ml (2 cups) vegetable liquid stock

Instructions:

Score a shallow cross on the base of each tomato using a small knife. Place the tomatoes in a large heatproof bowl and cover them with boiling water. Let them sit for 2 minutes. Use a slotted spoon to gently take the tomatoes out of the water. Peel off the skin carefully. Next, cut the tomatoes in half widthwise, remove the seeds, and roughly chop the flesh.
1. In a large saucepan over medium heat, heat the oil until shimmering. Add the onions and celery, and cook uncovered, stirring occasionally, for 4 minutes until the onions are tender and starting to caramelize.
Sauté garlic, ginger, cumin, and paprika until fragrant. Add tomatoes, pumpkin, zucchini, chickpeas, and stock. Bring to a boil then simmer on low heat, stirring occasionally, until vegetables are tender, about 25 minutes.

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