Brazilian-Style Coconut Chickpea Stew Recipe

Brazilian-Style Coconut Chickpea Stew

Ingredients

1 onion
3 garlic cloves
2 red peppers
A pinch of cayenne pepper
400g tin of chickpeas
400g tin of black beans
400g tin of chopped tomatoes
400ml tin of coconut milk
100g baby leaf spinach
2 limes
A handful of coriander

Prep: 15 mins | Cook: 30 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Trim, peel and finely slice the onion. Peel and grate or finely slice the garlic cloves. Halve the red peppers and scoop out the white pith and seeds. Finely slice the peppers into 1cm-thick strips.

2. Heat 1 tbsp oil in a large casserole dish set over a medium heat. Add the onion with a pinch of salt and pepper and fry, stirring occasionally, for 5-8 mins till the onion is beginning to soften. Add the red pepper strips and fry for 10-12 mins, stirring often, till the peppers are lightly charred.

3. Add the garlic and a pinch of cayenne pepper and fry, stirring, for a further 2 mins till aromatic.

4. Drain the chickpeas and black beans and add them to the dish. Pour in the chopped tomatoes and coconut milk. Bring the mixture to the boil then reduce the heat to low and simmer for 10 mins till the sauce has thickened slightly.

5. Stir through the baby leaf spinach till wilted. Grate in the zest from the limes. Squeeze in the juice from 1 lime. Quarter the remaining lime and set aside. Taste the stew and add more salt or pepper, if you think it needs it.

6. Roughly chop the coriander leaves. Divide the stew between 4 warm bowls. Scatter over the coriander leaves and serve with a wedge of lime.