So I did a detox last week. For 7 days I stuck to mostly fresh fruit and veggies, and then toward the end of the week added some beans, lentils and chickpeas.
I love experimenting with new recipes and trying to find meals that are super tasty when you’re limited to a particular set of foods is actually a really fun challenge. One of my favourite meals of the week was this Chickpea Stew which will now definitely be one of our regular family meals.
I had a few people contact me about the recipe after posting a photo on Instagram so I’m finally getting around to sharing. I have to admit that I never stick to a recipe exactly, nor follow the exact measurements, so I have no idea if my version of this Chickpea Stew by Bill Granger tastes anything like it’s supposed to, however it was pretty dammed tasty.
Here you go!
Serves 4 to 8
- 2 tablespoons Olive Oil
- 1 finely sliced Red Onion
- 3 finely sliced Garlic Cloves
- 2 teaspoons freshly grated Ginger
- 2 seeded and finely chopped green chilli’s to taste
- 1 teaspoon sea salt
- 800 g tinned Chickpeas drained
- 1 teaspoon ground Cumin
- ½ teaspoon Turmeric optional
- freshly ground Black pepper
- 1 tablespoon Lemon Juice
- 250 g Cherry Tomatoes
- 100 g baby English Spinach leaves
- Heat a large deep frying pan over a medium to high heat.
- Add the oil, onion, garlic, ginger, chilli and salt.
- Cook, stirring, for 5 minutes, or until the onions are soft.
- Add the chickpeas, 80 ml (1/4 cup) water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
- Add the tomatoes and cook for another 2 minutes to soften.
- Remove from the heat, stir through lemon juice and taste for seasoning.
- Stir through spinach and set aside.
PS. I added some chopped coriander root to the garlic, onion and ginger at the begging and then stirred in the chopped coriander leaves to the dish at the end before serving.