Chickpea Stew With Crispy Pita Wedges

Total Time
40mins
Prep
10 mins
Cook
30 mins

This is a great recipe I originally got from BBC's Saturday Kitchen. It's hearty, healthy and I think you will enjoy it!

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Ingredients

Nutrition

Directions

  1. Heat a large deep skillet over a medium to high heat.
  2. Add the oil, onion, garlic, chilies and salt and cook for five minutes or until the onions go soft.
  3. Add the chickpeas, broth, cumin, curry (if using) and freshly ground black pepper and cook until the stew begins to thicken and water evaporates by half.
  4. Add the tomatoes and cook for another two minutes to soften.
  5. Add spinach and stir through.
  6. Remove from heat and if needed season additionally to taste.
  7. To serve top with a dollop of sour cream and crispy pita wedges.
  8. To make the pita crisps:.
  9. Cut pita's into 4th's and then break into halves.
  10. Drizzle with olive oil and sprinkle with salt, pepper, paprika & garlic powder.
  11. Bake in a moderate hot oven for 5 to 10 minutes or until crisp but still slightly chewy.
  12. Serve with stew.
Most Helpful

4 5

This is a really hearty vegetarian stew and with the pita wedges it made a lovely dinner and tasted just as good the next day for lunch.

5 5

Great tasty recipe that was quick and easy to put together. Used frozen spinach as I didn't have fresh and dropped the cumin as the curry powder I was using already contained it. Will definately make this one again