Chipotle Chickpea and Vegetable Stew

SERVES 2

Packed with protein-rich chickpeas and infused with smoky chipotle and vibrant spices, this hearty stew is sure to warm up your taste buds. Perfect for a cosy dinner, this dish offers a delightful combination of heat and flavour that will leave you craving more.

INGREDIENTS

• 1 Tablespoon Olive Oil
• 1 White Onion, peeled and thinly sliced
• 2 Garlic Cloves, finely chopped
• 1 Yellow Pepper, diced
• 1⁄4 Courgette, diced
• 400g Tin of Cooked Chickpeas, drained (drained weight 240g)
• 400ml Chopped Tomatoes
• 1 Tablespoon Tomato Purée
• 200ml Knorr© Gluten-free Vegetable Stock
• 1 Teaspoon Smoked Paprika
• 1⁄2 Teaspoon Chilli Flakes (lower amount if you’d prefer it less spicy)
• 1⁄2 Teaspoon Cumin Powder
• 1 Tablespoon Chipotle Paste
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Sugar
• 1 Teaspoon Sea Salt
• 1⁄2 Teaspoon Black Pepper

OPTIONAL INGREDIENTS:

• Sliced Avocado, 1⁄2 avocado per serving
• 1 Tablespoon Sour Cream per serving
• 2 Tablespoons Fresh Coriander Leaves, torn
• Juice of 1⁄2 Lime

DIRECTIONS

In a deep pot, add the oil and onion and sauté on a low to medium heat until the onions have softened.

Next add the garlic and cook for a further minute before adding the chopped pepper, courgette and chickpeas. Stir well then add the paprika, cumin, chilli, salt, sugar, black pepper, dried oregano and chipotle paste.

Stir to coat the ingredients in the spices.

Add the tinned tomatoes, tomato purée and hot vegetable stock. Stir, then simmer on a low heat with the pot lid on for 25 minutes, stirring occasionally.

Taste and adjust seasoning to your preference. Serve
and top with sliced avocado, fresh coriander leaves, fresh lime juice and a dollop of sour cream (or vegan alternative).