This dish is both nourishing and wonderfully delicious. Serve it warm with a piece of fish or lamb, or serve at room temperature as a delicious scrummage lunch.
Definition: Scrummage lunch: I don’t know whether this is a universal term or whether it’s just a word my family made up. But basically scrummage lunches are the most delicious kind of lunches around. They are the sort of lunches you have on the weekend. Take a lazy Saturday, add a lovely group of family and friends and lay the table with a gorgeous mish mash of dishes. Salads, cold meats, grilled vegetables, homemade hummus and chickpea stew are ALL welcome. Either that, or these lunches are so irresistible, a scrummage akin to something you’d find on a rugby field ensues…
Here’s a beautiful example of a scrummage lunch. So simple and so beautiful.
This is more what our scrummage lunches tend to look like…hands everywhere, everyone digging in and lots and lots of dishes. Perfection.
But you can also keep it beautifully simple. Great breads, a few smelly cheeses and some cold cuts and you’ve got yourself a feast fit for a king. Just look at this…
All the elements of the perfect dish!
Originally cultivated in the Mediterranean and the Middle East, chickpeas, also known as garbanzo beans, have spread their culinary influence to areas all over the world. This is because not only are extremely versatile, and really delicious, but also because they are very nutritious. They are a fantastic source of protein which is brilliant, and helps to explain why they are so satisfying and filling (but in a really good way). They are also a brilliant source of fibre and we all know why fibre is so important to include in our diets.
So, without further ado here is how to make my amazing paprika chickpea stew with tomatoes and garlic.
This should make enough to serve 4 people easily, although I have to admit sometimes it only goes as far as two of us if it’s left in front of us. Pick, pick, nibble, nibble.
- 4 large tomatoes, roughly chopped
- 1 red onion, finely chopped
- 2 cans of cooked chickpeas, drained and rinsed
- 1 clove of garlic, crushed
- ½ lemon juice
- 1-2 teaspoons of paprika
- bunch of parsley, roughly chopped
- 3 spring onions, finely sliced
- 200ml (ish) of water
- glug of olive oil
- splash of balsamic vinegar
- salt and pepper
- Heat a glug of olive oil in a heavy based pan. Then add the chopped red onion. Season it and give it a good stir to make sure it's all coated. Turn the heat right down and allow it to cook for 5 mins until the onions are beautifully soft. Keep an eye on them and keep giving them a little stir to stop you getting fried onions like the kind you get from a kebab shop...
- Now, add the tomatoes and turn the heat up. Keep stirring, again so that the onions don't burn. After two minutes or so the tomatoes should have turned to mush a bit, and will have released some of their juices. Delish.
- Add the crushed garlic, the paprika, balsamic and lemon juice. Give it a really good stir.
- Now, add the water and the drained chickpeas.
- Allow it to bubble away for five minutes or so. This will allow the sauce to thicken and get even more gorgeous.
- Once it's cooked, turn off the heat and stir in the chopped parsley. Sprinkle over the spring onions and tah-dah.
- Easy peasy warming chickpea stew, lemon squeezy.
- Remember if you are serving it at room temperature, the whole thing will thicken as it cools and it will be completely yum.
- But it is also wonderful served as it is. Try with some grilled lamb chops, or with pan-fried lemon sole like I did here.
- The lemon sole will take no time at all. Just make sure the pan is nice and hot. I used coconut oil to cook mine in. Cook for about 1 minute on each side or until cooked through. Finish with a splash of lemon juice, some chopped parsley and a few baby capers. Utter heaven.
- Or simply top with a perfectly poached egg. Completely delicious and utterly nutritious.