Stew is synonymous with rich and heavy dishes that keep you full when you’re in need of a bit of a “pick me up” but this dish completely breaks down that stereotype. Undeniably there is a background warmth to the dish with the smoked paprika but the star is the combination of tomato, basil and the olives. Adding the olives and the basil right at the end of the dish keep them fresh tasting and allows the flavour to come through as soon as it hits your tastebuds. The herby olive goodness will bring a big smile to your face (it certainly did for me!) and is a combination you don’t want to miss.
- 1 can chickpeas, drained and rinsed
- 1 can peeled plum tomatoes
- 4 garlic cloves, roughly chopped
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 400ml vegetable stock
- 17- 20 pitted green olives
- 4 basil leaves, roughly chopped
- Start by frying the chickpeas and garlic in the olive oil and cumin for 3-4 minutes on medium heat.
- Add the tomatoes and the remaining seasonings and cook for a further 3 minutes.
- Pour in the vegetable stock and cook for 20-25 minutes or until the liquid has reduced and the sauce has thickened.
- Add the basil and the olives and cook for 5 minutes and then serve.