Don't Go Hungry Chicken/lamb/beef/vegetarian Stew

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 500 g chicken thigh fillets, cut into 2cm cubes
• 1 medium brown onions or 1 medium yellow onion, coarsely chopped
• 1 medium green capsicum or 1 medium green pepper, coarsely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 20 ml tomato paste
• 1 medium potato, coarsely chopped
• 2 small carrots, coarsely chopped
• 2 small zucchini, coarsely chopped
• 400 g chickpeas, rinsed and drained
• 400 g crushed tomatoes
• 750 ml water
• 1/4 cup fresh coriander, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup parsley, finely chopped
• lemon wedge, to serve

Recipe

• 1 heat half the oil in a large casserole pan (i use a dutch oven) over medium heat. brown meat (if using) in batches and remove from pan.
• 2 heat remaining oil in same pan. add onion, capsicum and garlic and cook until onion has softened, stirring often.
• 3 add spices and cook while stirring for 1 minute or until fragrant.
• 4 add tomato paste and cook, stirring, for 2 minutes (you may need to lower the heat to prevent burning. don't worry if it sticks to the pan though).
• 5 add potato, carrot and zucchini and cook for about 5 minutes.
• 6 add browned meat back into pan along with chickpeas, tomatoes and water. bring to the boil and then reduce heat and simmer for 1 hour (uncovered).
• 7 remove from heat. stir through herbs and season with salt & pepper to taste.
• 8 serve with couscous and lemon wedges.