Persian chickpea stew
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Ingredients
100ml (3 ½ fl oz) extra virgin olive oil
400g (14oz) onions, peeled and finely chopped
2 cloves garlic, crushed
½ tsp turmeric
1 tsp cumin, finely roasted and ground
1 tsp freshly roasted and ground coriander
½ tsp ground cinnamon
400g (14oz) very ripe tomatoes, skinned, deseeded and diced or 1 tin of chopped tomatoes in Winter
2 x 400ml (14fl oz) coconut milk
200ml (7fl oz) vegetable stock
100ml (3 ½fl oz) aquafaba (liquid from tin of chickpeas)
175g (6oz) swede turnip, diced into 2cm (3/4 inch)
100g (3 ½oz) potato, diced into 2cm (3/4 inch)
50g (2oz) sultanas
a generous pinch of saffron
1 x 400g (14oz) tin of chickpeas
salt and freshly-ground black pepper and a pinch of sugar
freshly squeezed juice of 1 lime
To garnish:
1 large ripe tomato, deseeded and diced
50g (2oz) almonds, toasted and halved
100g (3 ½oz) frozen desiccated coconut
1 generous handful of fresh coriander sprigs
Method
Heat the extra virgin olive oil. Add the onion and cook for 10-15 minutes on a medium heat until it starts to caramelize. Add the garlic and cook for 1 minute, then add all of the spices except the saffron and cook for a further 2 minutes.
Add the chopped tomatoes. Cook for 5 minutes then add the coconut milk, stock and aquafaba. Bring to the boil, add the swede turnip and diced potatoes, sultanas and saffron. Season with salt and pepper and cook for 10-15 minutes or until the vegetables are tender.
Add the chickpeas. Bring back to the boil and season with salt, freshly-ground pepper and a pinch of sugar. Taste, correct the seasoning and add the juice of 1 lime or more to taste.
Garnish with the diced fresh tomato, toasted flaked almonds, frozen desiccated coconut and lots of fresh coriander.
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