Serves 4. Preparation time 5 minutes. Cooking time 20 minutes.
1 onion, chopped
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chilli flakes
1/2 teaspoon ground cinnamon
2 cm fresh ginger, grated or 1 teaspoon dried
2 cloves of garlic, chopped
2 tins (410 g each) chickpeas, drained and rinsed
2 large red or green peppers, cut into quarters
1 jar (500 g) tomato passata
1/2 cube vegetable stock
2 tablespoons honey or chutney
zest and juice of 1/2 lemon
8 olives, pitted
• Fry the onion in olive oil until translucent but not brown and add all the spices. Fry for 1 minute. Add the ginger, garlic, chickpeas, peppers, tomato passata, stock and honey. Simmer for 20 minutes. Before serving, add grated lemon zest lemon juice and olives.
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