MR ORGANIC Tomato-y Chickpea Stew with Parsley Pesto
As the weather is changing, check out this comforting Tomatoey Chickpea Stew recipe. It is simple, quick, deliciously nourishing, and counts as 6 Plant Points! Featuring Mr Organic tomatoes grown on their farm in Pontinia, just south of Rome, this stew is made using Great Taste Award-winning Tomato Puree and sun-ripened Chopped Tomatoes. All tomatoes are cooked within two hours of harvest, keeping their incredible freshness and flavour intact, making this stew a perfect bowl of organic goodness.
Ready in: 40 mins
Plant Points: 9
Serves: 2 people
Ingredients
- 3 tbsp Mr Organic Extra Virgin Olive Oil
- 1 tbsp Mr Organic Tomato Puree
- 1 tin Mr Organic Chopped Tomatoes
- 1 jar Mr Organic Chickpeas
- 1 white onion, finely chopped
- 3 cloves garlic, minced
- 1 sweet red pepper, finely chopped
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 1/2 tsp dried chilli flakes
- 1 vegetable stock cube
- Salt & pepper
- Juice 1/2 lemon
- Fresh parsley, to garnish
- Coconut yoghurt, to serve
FOR THE PARSLEY PESTO
- 1 tbsp pine nuts
- 1 clove garlic
- 1/2 tsp sea salt
- handful fresh parsley
- 1 handful fresh coriander
- 3 tbsp Mr Organic Extra Virgin Olive Oil
Method
1. Heat the Mr Organic Olive Oil in a shallow pan on a medium heat. Add in the onion and fry down until softened. Add in the minced garlic and fry off until fragrant, before then adding in the cumin seeds, smoked paprika and dried chilli flakes. Add in the red pepper and cook off until slightly softened.
2. Next, add in the Mr Organic Tomato Puree and fry off. Pour in the tin of Mr Organic Chopped Tomatoes and the jar of Mr Organic Chickpeas along with their liquid. Crumble in the vegetable stock cube and season well with salt and pepper.
3. Stir the stew through well, then bring to a gentle boil and allow to simmer on a low-medium heat for 25-30 minutes.
4. Meanwhile, make the Parsley Pesto by grinding down the pine nuts and salt using a pestle & mortar. Add in the minced garlic, fresh parsley and coriander, then drizzle in the olive oil and grind together until a rustic pesto forms.
5. Serve the Tomato-y Chickpea Stew with a side of steamed rice or quinoa, a side of coconut yoghurt and the parsley pesto drizzled over the top – enjoy!
