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Serves 3-4


390g pre-cooked chickpeas

1 medium onion diced

5-6 waxy new potatoes quartered

1 Red pepper sliced

390g chopped tomatoes

150g prawns (optional)

3 cloves of garlic finely sliced

1/2 red chilli (or to taste)

2 tsp smoked paprika

1/2 tsp ground cumin

500ml vegetable stock

5 sliced black olives

1 tsp sugar

splash of white wine vinegar

salt and pepper to taste

fresh coriander

1/2 pack of feta

1 bag of kale


Sweat off onion for 3-4 minutes on a medium heat

Add garlic, chilli and sliced peppers and cook for a further 2 minutes

Stir in cumin and paprika for 1 minute

Add chopped tomatoes, vegetable stock, chickpeas, olives, sugar, white wine vinegar, salt & pepper and simmer for 40 minutes

Add prawns (optional) 10 minutes before serving.

Serve with crumbled feta and coriander

Lightly saute kale as a side dish.



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