Moroccan Roasted Tomato and Chickpea Stew

Preheat the oven to 200°C (Gas Mark 6 / 400°F).

Halve the two peppers, and remove the stem and seeds. Lay the peppers on a baking tray, and add the cherry tomatoes. Drizzle over a small amount of oil, and roast for 30 minutes, until soft and beginning to brown at the edges.

Meanwhile, heat a little oil in a large saucepan over medium heat and gently cook the garlic and onion. Add the sugar after a a couple of minutes. Cook for 3-4 minutes or until the onions are beginning to turn translucent. Add the spices and, stirring constantly, cook this mixture for another 5 minutes, until the spices are fragrant.

Once cooked, remove the peppers and tomatoes from the oven, and chop the peppers into a small dice. Add these to the pan, along with the chickpeas and tomatoes. Season with salt and black pepper, and cook over a low heat, covered, for 2 hours, stirring occasionally.