This stew is actually a kind of tajine, but you can make it in a normal wok or a big casserole.
Chickpea, green beans and bell pepper stew.
Vegan, 4 persons.
1 big potato cut in little pieces
1 can chickpeas
a big hand full of green beans
2 red or orange sweet bell peppers
1 large onion
1 teaspoon turmeric
2 teaspoons cumin seeds
2 teaspoons roasted and ground coriander seeds
1 teaspoon cinnamon
1 red pepper (like Chipotle), minced
1 can diced tomatoes
2 tablespoons tomato paste
250 ml vegetable stock
50g dried apricots, soaked and cut into little pieces
25 g raisins, soaked
75 g pitted black olives, cut in half
Heat some oil in a casserole and add the onions and herbs (except for the coriander). Bake until the onions turn soft. Add the diced tomatoes, tomato paste and vegetable stock. Stir to combine. Add the apricots, raisins, potato and green beans. Bake for 20 minutes over low heat, till the potato begins to soften. Add the chickpeas and bell pepper and let it simmer for about 10 minutes. This makes sure the bell pepper is still a bit crunchy.
Serve with fresh coriander.
This dish is wonderful accompanied by quinoa or couscous.
The vegetables can easily be replaced by whatever you have on hand, just remember to adjust the cooking times.