200g(7oz)French (green) beans, trimmed and roughly chopped
To serve (optional):
Cooked brown or white rice, quinoa or bread
Instructions
Heat up the oil in a large saucepan
Once hot, add the onion and garlic, and fry for around 10 minutes until soft
Add the carrot, green pepper, cumin, paprika, oregano and cayenne, and fry for a minute until fragrant
Add the chickpeas, stock cube, tinned tomatoes and salt + pepper, along with 350ml (1 ½ cups) water (or enough to roughly cover)*
Bring to the boil and simmer on a low heat for around 15 minutes, until vegetables are cooked
Then add the French beans and cook for a further few minutes, until cooked but still retaining some bite (best not to overcook them!)
Serve alongside cooked rice, quinoa or bread
Leftovers are delicious reheated and freeze well
Notes
*I wanted to make more of a soup-like stew so I added quite a bit of water, but if you'd prefer it to be thinner then just add less water.This stew is perfect for batch cooking as it keeps well covered in the fridge for up to a few days. It's easy to reheat and freezes well too.