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

Ingredients

  • 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

Method

  1. Heat a large deep frying pan over a medium to high heat.
  2. Add the oil, onion, garlic, ginger, chilli and salt.
  3. Cook, stirring, for 5 minutes, or until the onions are soft.
  4. Add the chickpeas, 80 ml (1/4 cup) water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
  5. Add the tomatoes and cook for another 2 minutes to soften.
  6. Remove from the heat, stir through lemon juice and taste for seasoning.
  7. 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.