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Roasted Pepper and Chickpea Stew With Hazelnut Dukka [Vegan, Gluten-Free]

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This dish is like a huge hug in a bowl. The beautiful deep flavor of the roast peppers and slowly simmered tomatoes is just gorgeous. The chickpeas add great texture and protein so all you need to serve it with is some fresh sourdough, quality olive oil, and delicious Dukkah to add crunch and amazing flavor. This recipe packs in 16-grams of protein per serving!

Roasted Pepper and Chickpea Stew With Hazelnut Dukka [Vegan, Gluten-Free]

Calories

471

Serves

4

Cook Time

30

Ingredients

To Make the Stew:

  • 1 tablespoon olive oil
  • 1 onion roughly chopped
  • 4 cloves garlic sliced
  • 1 teaspoon cumin seeds
  • 1/2 – 1 teaspoon berbere spice
  • 1 can tomatoes
  • 2 cups cherry tomatoes sliced
  • 6 red, orange, and yellow peppers – chopped roughly
  • 1 can chickpeas drained
  • 3 tablespoons coconut yogurt
  • Sea Salt
  • Pepper
  • Pinch chili flakes – optional

To Make the Dukka:

  • 3 1/2-ounces  raw, unsalted hazelnuts
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 3 tablespoons sesame seeds
  • 2 tablespoons sunflower seeds
  • 1 or 2 sprigs of fresh thyme
  • 1 teaspoon pink Himalayan salt
  • 1/2 teaspoon chili flakes

Preparation

To Make the Stew:

  1. Char-grill the peppers on a griddle pan (high-heat) for approximately 15 minutes turning frequently until nice and charred on both sides. Set aside and when they are cool chop roughly.
  2. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
  3. Add the tomatoes, roast peppers and chickpeas to the pan and cook on a low heat for 25 minutes.
  4. Add the salt, black pepper and optional chili flakes and coconut yogurt to the pan and simmer for a further 5 minutes.

To Make the Dukka:

  1. Put nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper
  2. Dry toast for 12 minutes at 355°F. Allow it to cool.
  3. Add thyme leaves, chili & salt to a mini chopper and pulse on 1-second bursts.
  4. Check after each pulse as you don’t want it too finely chopped.

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AUTHOR & RECIPE DETAILS


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Tempting vegan recipes that are light, natural, and flavorful. My name is Niki and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy food and lifestyle. I have always loved cooking and eating food that makes me feel great, mainly light, natural, plant based and organic where possible. I hope my passion for plant- based food shines through and it may tempt you in to trying it for yourself.


 

 

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