Tomato, Roasted Pepper & Chickpea Stew

By Angela Casley
This meal is perfect with some crusty bread on a cool evening. Photo / Babiche Martens

Any tomatoes will work here. If you have a few lurking around that have softened slightly and were destined for the bin, even better. This dish is delicious the next day, as the flavours develop and get better over time. Scoop up every bit of juice with some crusty bread on the side.


500g tomatoes, roughly chopped1 red pepper, roughly chopped4 cloves garlic, crushed¼ cup olive oil2 Tbsp red wine vinegar2 Tbsp grated fresh ginger1 tsp cumin seeds1 tsp ground coriander1 tsp paprika1 cup passata2 tins chickpeas, drained1 tsp date syrup or brown sugar1 cup coriander, plus extra to serveCrusty bread, to serve

1. Preheat an oven to 180C.

2. Place the tomatoes, pepper, garlic, oil, red wine, ginger, cumin, ground coriander, paprika and passata in a roasting dish, tossing it all together. Place into the oven for 50 minutes or until the vegetables are soft. Add the chickpeas, date syrup or brown sugar and half the fresh coriander and return to the oven for 10 minutes.

3. Serve hot with extra coriander and some crusty bread.

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