The Pioneer Woman Tasty Kitchen
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Moroccan Roasted Tomato and Chickpea Stew

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Prep:

Cook:

Level: Easy

System:

4

Description

Stick this on the hob, leave it for two hours, and when you return you’ll be greeted by a rich, sticky, sweet Moroccan stew!

Ingredients

  • 1 whole Red Pepper
  • 1 whole Yellow Pepper
  • 5-⅓ ounces, weight Cherry Tomatoes
  • 2 Tablespoons Sunflower Oil
  • 3 cloves Garlic, Minced
  • 1 whole Large Onion, Diced
  • 1 Tablespoon Sugar
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Cinnamon
  • 3 teaspoons Mild Chili Powder
  • 2 teaspoons Garam Masala
  • 1 can Chickpeas, Drained (240 Gram Size, Drained)
  • ¾ pounds, 2-⅛ ounces, weight Canned Diced Tomatoes
  • Salt And Pepper, to taste

Preparation

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.

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