Greek chickpeas in tomato sauce
1 hr 30 minServes 4
A Greek-inspired chickpea stew with tomato sauce, oregano, cinnamon and cloves, topped with olives, cheese and fresh dill.
| prepPreheat a medium heavy pan over low heat | |||||||||
| 30 ml olive oil | Sauté onion until translucent, low heat | Add garlic, sauté 2 min, stirring | Stir in salt & spices, sauté 30 sec | Add bay leaves & tomatoes, squash, add water | Simmer medium heat, stir every 15 min, until thickened | Season with salt, pepper & sugar | Add chickpeas, cook 10 min | Remove bay leaves, divide stew into bowls | Top with sausages, olives, cheese, dill & oil, serve |
| 1 red onion, finely diced | |||||||||
| 3–4 garlic cloves, finely diced | |||||||||
| 1 tsp smoked paprika | |||||||||
| 1 tsp ground cumin or cinnamon | |||||||||
| pinch of ground cloves (if using cinnamon) | |||||||||
| 1 tsp dried oregano | |||||||||
| 2 bay leaves, fresh or dried | |||||||||
| 2 × 400 g cans plum tomatoes | |||||||||
| 1 can full of water | |||||||||
| 2 × 400 g cans chickpeas, drained | |||||||||
| salt & pepper, to taste | |||||||||
| 1–2 tsp sugar, to taste | |||||||||
| 20 Kalamata olives, sliced | |||||||||
| 120 g soft cheese (vegan ricotta or feta) | |||||||||
| fresh dill, finely chopped | |||||||||
| chilli oil or extra virgin olive oil (optional) | |||||||||
| 8 vegan sausages | Fry sausages in separate pan | ||||||||
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