No Sugar Challenge: Chickpea Stew

Chickpea Stew, taken from Viridian’s No Sugar Challenge – ask in store for details! 

Serves 4

Ingredients

• 2 medium leeks
• 2 tablespoons coconut oil
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground fennel seed
• 1/2 teaspoon salt
• Pinch of cayenne pepper
• 1 x 400g can of chopped tomatoes
• 1 x 400g can of chickpeas, rinsed and drained
• 12 Kalamata or green olives, pitted and chopped
• Zest of 1 lemon
• 1 tablespoon freshly squeezed lemon juice
• Cooked basmati rice

Method 

1. Coarsely chop the leeks.
2. Heat the oil in a large saucepan over a medium heat. Add the leeks, coriander, cumin, fennel seed, salt and cayenne pepper. Cook, stirring often, for about 5 minutes, until all the leeks are soft.
3. Add the tomatoes with their liquid, the chickpeas, olives and lemon zest and bring to the boil. Reduce the heat to medium to low and simmer, stirring occasionally, for about 15 minutes, until the tomato sauce is very thick. Remove from the heat and stir in the lemon juice.
4. Serve immediately over cooked rice.

For more recipes, check out our Recipe page.