RED PEPPER CHICKPEA STEW

Prep Time:

Cook Time:

Serves:

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About the Recipe

1 jar roasted red capsicum, drained

1 can coconut milk

2 tablespoon harissa

1 tablespoon olive oil

1 onion, chopped

1 teaspoon curry powder

1 can chickpeas, drained and rinsed

Small bag baby spinach

Equipment needed:

knife

chopping board

measuring tools

large pan

Add the roasted red peppers to a food processor with the coconut milk and harissa. Puree until smooth
In a frying pan heat the olive oil. Add the onion and curry powder and stir-fry until onion is translucent, about 3-4 minutes
Pour in the pureed pepper mixture and chickpeas. Cook for 8-10 minutes or until it just starts to simmer.
Stir in spinach and cook until wilted, about 2 minutes
Serve