Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha

Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha

I am all aboard the comfort food train at the moment, what with the cooling weather conditions and the shorter daylight hours. My body is craving something warming but equally nutritious and vegetable packed. This recipe is like a hug in a bowl. It is one of those meals you can whip up after a long day on your feet and half an hour later you’ll be greeted with a steaming bowl of rich flavours and contrasting textures. It will satisfy both your stomach and anyone around you too, as it is filling enough to persuade non-vegans that plant-based food is well-rounded, hearty and delicious.

Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha

Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha

Gently fried onions and peppers make up the base of our stew and it’s worth taking that extra 5 minutes to ensure they are really caramelised and silky soft. The vegetables are simmered in tinned tomatoes with some cumin seeds, smoked paprika and cayenne pepper for a wonderful depth of flavour and a bit of a kick from the cayenne. The chickpeas add great texture contrast and a punch of protein that ensures we tick all those nutritional boxes. I like to serve mine with some quinoa or brown rice, but some fresh sourdough or pitta breads would be equally delicious to dip with.

Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha

Hazelnut Dukkha

The dukkha is well worth the effort, and by effort I mean minimal effort as all the magic takes place in the oven. Allowing the seeds and nuts to roast brings out their fragrance and means when you whizz up the mixture, the flavours have already developed. This Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha really is a flavour and texture sensation and leftovers taste even better the next day, so pack some up for lunch or save a portion for your freezer, and this hug in a bowl will deliver time and time again.

Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha

Hazelnut Dukkha

The recipe for the Hazelnut Dukkha will make extra, and is best stored in an airtight container for a couple of weeks. Sprinkle it over salads, stews, curries, hummus and my Beetroot and Date Quinoa with Tamari Kale Mushrooms… you name it! It’s totally addictive and the satisfaction from making your own is next to none.

Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha

Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha

Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha
Serves 2

Ingredients:
Rich Red Pepper and Chickpea Stew:
Olive oil
1 white onion, sliced thinly
2 fat garlic cloves, crushed
1 red pepper, sliced into thin strips
1 tsp cumin seeds
½ tsp smoked paprika
½ tsp cayenne pepper
1 tin chopped tomatoes
1 tin chickpeas, drained
Salt and black pepper

Hazelnut Dukkha:
50g hazelnuts (I like these ones)
½ tbsp cumin seeds
½ tbsp fennel seeds
1 tbsp white sesame seeds
1 tbsp black sesame seeds
½ tsp salt
Black pepper

To serve:
Cooked grain of choice
Sliced spring onion
Tahini
Fresh bread or pitta

Method:

  1. For the Hazelnut Dukkha: preheat the oven to 180Fan/200*C and line a baking tray with parchment paper. Spread out the ingredients (apart from salt and pepper) in an even layer and roast for 10 minutes until smelling fragrant. Transfer to a food processor with the salt and pepper and pulse until roughly chopped – you don’t want it to be too fine.

  2. For the Stew: heat a good drizzle of olive oil in a frying pan and cook the onion, garlic and red pepper for about 15 minutes until really sift and caramelised. Stir often and add a splash of water if it begins to stick.

  3. Add the cumin seeds, smoked paprika and cayenne pepper and cook for a further minute until fragrant. Now add the tinned tomatoes, chickpeas and season with salt and black pepper. Allow to simmer for 10 minutes over a medium heat with a lid on until the sauce has thickened.

  4. To serve, ladle the stew into two bowls with your grain of choice or fresh bread, sprinkle over the spring onion slices, drizzle over 1 tbsp tahini per person and sprinkle the dukkha on top. Leftovers will keep well in the fridge for up to 3 days in an airtight container and can be frozen. Store leftover dukkha in a sealed container for up to 2 weeks.

Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha

Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha

I can’t wait to see what you think of this recipe and if you make my Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha please tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. Or leave a comment below as I love hearing from you.

With dukkha-full love x

I love hazelnuts and I am really enjoying these ones from Buy Wholefoods Online which are great for raw and cooked baking – and snacking!

 

THIS POST ISN’T SPONSORED ALTHOUGH I WILL EARN A SMALL COMMISSION ON ANY PURCHASES MADE THROUGH THE LINK TO THE Hazelnuts.

4 thoughts on “Rich Red Pepper and Chickpea Stew with Hazelnut Dukkha

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