Lebanese Chickpea Stew

Lebanese Chickpea Stew Ingredients

2 X 400g cans chickpeas ( Drain before using)5 cloves garlic1 tablespoon ground cumin3 teaspoon za’atar3 bay leaves1 teaspoon chilli flakes1 teaspoon paprika2 tbsp tomato paste1 charred red capsicum (you can use jarred kind but I charred mine over a gas flame then place in a bowl with glad wrap for 5 mins then slice)2 teaspoon olive oilSalt to taste2 tablespoon parsley (chopped)

Instructions

With a mortar or pestle, crush the cumin and the garlic together until you have a very coarse paste.Heat the oil in a saucepan.Add the cumin and garlic mixture and saute a minute or so until it turns fragrant.Add the tomato paste, chilli flakes, and paprika. Saute, stirring frequently, for about two more minutes.Add the chickpeas and stir to mix. Add four cups of water, the za’atar, bay leaves and the capsicum. Mix well.Once the mixture comes to a boil, lower the heat until it boils gently, and cook for 20-25 minutes. I like to mash some of the chickpeas with the back of the ladle to thicken the stew slightly.Add salt to taste and stir in the parsley. Turn off the heat.Serve hot. This is perfect with rice, or You can also serve with some crusty bread like I did or eat with Lebanese Bread.