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Spicy Chickpea Stew Recipe with Roasted Carrots, Spinach and Za’atar | Healthy, Vegan, Vegetarian, Gluten-Free | Feed Me Phoebe
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Spicy Summer Chickpea Stew with Roasted Carrots, Spinach and Za’atar

This hardy, spicy chickpea stew is adapted from Hetty McKinnon's new cookbook Neighborhood.    There was very little that I changed, but since it's summer, feel free to make this with fresh finely chopped tomatoes instead of the puree. I think it would taste fantastic and fresh. You could probably get away with simmering the chickpeas for less time if you're in more of a rush, or don't want to heat your home for an extended period of time.  
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

Ingredients

For the red pepper paste:

For the chickpea stew:

  • 2 cups tomato puree or passata (500g)
  • 1 teaspoon superfine sugar
  • Two 15oz cans chickpeas (750g), drained
  • 10 small carrots (about 1 3/4 lbs/800 g), peeled
  • 1-2 tablespoons extra-virgin olive oil
  • 3 cups baby spinach leaves , washed thoroughly
  • 1/2 cup flat-leaf parsley leaves , roughly chopped
  • 1/2 cup mint leaves
  • 1 tablespoon za’atar
  • sea salt and black pepper

Instructions

  • Preheat oven to 400˚F (200˚C).
  • To make the red pepper paste, put the oil, onion, garlic, tomato paste, cayenne pepper, paprika, red capsicums and sea salt in a food processor and blitz.
  • In a large pan, add the red pepper paste and fry over a medium heat, stirring occasionally, for 5 minutes. Add the tomato passata, sugar, chickpeas and 250 ml (1 cup) of water. Bring to a very gentle simmer, cover and cook over a very low heat for 1 hour, stirring from time to time and adding water as needed to maintain a sauce-like consistency (the sauce needs to thicken without the chickpeas becoming dry). When ready, leave to cool.
  • Place the carrots on a large baking tray, drizzle with the olive oil and season well with salt and pepper. Roast for 40 minutes, or until the carrots are tender and starting to turn golden.
  • To serve, spoon the chickpeas onto a large serving dish, scatter over the baby spinach, and arrange the carrots on top. To finish, sprinkle over the herbs and za'atar.