Don't Go Hungry Chicken/Lamb/Beef/Vegetarian Stew
Ready In: 1 hr 20 mins
Serves: 4-6
Ingredients
- 2 tablespoons olive oil
- 500 g chicken thigh fillets, cut into 2cm cubes
- 1 medium brown onions or 1 medium yellow onion, coarsely chopped
- 1 medium green capsicum or 1 medium green pepper, coarsely chopped
- 2 garlic cloves, crushed
- 1 teaspoon ground paprika
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground ginger
- 20 ml tomato paste
- 1 medium potato, coarsely chopped
- 2 small carrots, coarsely chopped
- 2 small zucchini, coarsely chopped
- 400 g chickpeas, rinsed and drained
- 400 g crushed tomatoes
- 750 ml water
- 1⁄4 cup fresh coriander, finely chopped
- 1⁄4 cup of fresh mint, finely chopped
- 1⁄4 cup parsley, finely chopped
- lemon wedge, to serve
Directions
- Heat half the oil in a large casserole pan (I use a Dutch oven) over medium heat. Brown meat (if using) in batches and remove from pan.
- Heat remaining oil in same pan. Add onion, capsicum and garlic and cook until onion has softened, stirring often.
- Add spices and cook while stirring for 1 minute or until fragrant.
- Add tomato paste and cook, stirring, for 2 minutes (you may need to lower the heat to prevent burning. Don't worry if it sticks to the pan though).
- Add potato, carrot and zucchini and cook for about 5 minutes.
- Add browned meat back into pan along with chickpeas, tomatoes and water. Bring to the boil and then reduce heat and simmer for 1 hour (uncovered).
- Remove from heat. Stir through herbs and season with salt & pepper to taste.
- Serve with couscous and lemon wedges.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off