Moroccan-style chick pea chilli
This one-pot style dish is so vibrant & fresh tasting, it's super healthy too! All you need to do is add rice.
You will need:
1 x onion, thinly sliced or finely chopped
1 x courgette, finely chopped or grated
1 x red pepper, cut into small chunks
1 x yellow pepper, cut into small chunks
2 x garlic cloves, crushed
1 x 400g tin of good quality chick peas, drained (don’t buy the cheapest option!)
2 x 400g tin of chopped tomatoes
1 x vegetable stock cube
2 x heaped tsp of ground cumin
1 x heaped tsp of ground cinnamon
1/2 tsp ground coriander
1/2 tsp chilli powder
Handful of freshly chopped coriander
Salt & Pepper
Serve with brown or basmati rice
Boil a saucepan of water and cook the rice as per the instructions on the packet.
Using a large pan or wok heat the oil (medium-low heat) and fry the onion and peppers stirring regularly.
After 8 minutes or so add the garlic and courgette. Fry for a further 3 minutes, then add the cumin, cinnamon, ground coriander and chilli powder, cook for a further 1 minute, stirring frequently.
Crumble in the stock cube and keep stirring while it melts, add the chopped tomatoes, chick peas and a good pinch or salt & pepper. Bring it all to the boil then reduce to a nice simmer for another 20-30 minutes so some of the liquid can reduce. Stir every so often so it doesn't stick to the bottom of the pan.
Once the rice is cooked, portion it out and serve the chilli with it. Scatter the fresh coriander over the top. Fresh and yummy!