Chickpea Stew

gourmettraveller.com.au

Kai

80 ml (⅓ cup) extra-virgin olive oil

1 each onion and red capsicum, finely chopped

2 garlic cloves, finely chopped

2 celery stalks, finely chopped

2 tsp sweet paprika

1 tsp smoke paprika

½ tsp chilli flakes

1 pinch saffron threads

2 thyme sprigs

2 bay leaves

½ tsp dried oregano

400 gm can whole tomatoes

750 gm Desiree potatoes (250gm each), peeled, cut into rough 3cm pieces

400 gm carrots, cut into chunky pieces

350 gm (½ bunch) silverbeet, stalks finely chopped and leaves sliced thickly

400 gm can chickpeas, drained

1 litre vegetable or vegan chicken stock

1 cup (loosely packed) flat-leaf parsley, coarsely chopped

Sourdough bread, to serve

Directions at gourmettraveller.com.au

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