This is a slight variation of a recipe found on the excellent vegetarian blog, The First Mess. It’s a nice one to make when you’re not too much in a hurry, because the longer you let it simmer, the more the spicy and aromatic flavours come out.
You can mix up the ingredients (I like using sweet potato when I can find it), although it’s better suited to root vegetables that won’t go too mushy as they boil. You can also pour the stew over some brown or red rice to beef it up, although with the chickpeas it’s already a hearty meal in itself.
In a deep fry or sauce-pan, heat oil and simmer onions for a few minutes until translucent. Add in spices and garlic and stir for a further 3-4 minutes until soft and fragrant.
Tip in carrot, zucchini and potatoes and stir until fully coated with spices. Add tomatoes and stock, and bring to the boil. Reduce heat and simmer for 10-12 minutes, until potato is softened. Add chickpeas and cook for a further 2-3 minutes, then remove from heat and stir through parsley.
Serve with a slice of crusty bread of steamed rice, seasoned with salt and pepper.
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