Why char-grill the peppers for this stew?

Char-grilling the peppers on a griddle pan intensifies their sweetness and adds a smoky depth of flavor, which greatly enhances the stew's overall profile.

Can I adjust the spice level in the roasted pepper and chickpea stew?

Yes, you can easily adjust the spice level by using 1/2 teaspoon of berbere spice for a milder stew, or increasing to 1 teaspoon for more heat. Optional chili flakes can also be added.

What is dukka and how should it be chopped?

Dukka is an Egyptian nut and spice blend. For this recipe, it's made with toasted hazelnuts, cumin, coriander, and sesame seeds, pulsed in a mini chopper in 1-second bursts until it's a coarse, not too finely chopped, texture.

How should I store leftover Roasted Pepper and Chickpea Stew?

Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days. The dukka should be stored separately in an airtight container at room temperature to maintain its crunch.

What are some serving suggestions for this stew?

This hearty stew is delicious on its own, or you can serve it with a side of crusty bread for dipping, over rice, or with a fresh green salad to balance the rich flavors.

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

NW By: Niki Webster

Author Bio

My name is Niki, and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy... Read More

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A vibrant bowl of roasted pepper and chickpea stew, garnished generously with a sprinkle of hazelnut dukka, served in a rustic ceramic bowl.

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Hazelnuts

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... Read More

Ingredients You Need for Roasted Pepper and Chickpea Stew With Hazelnut Dukka [Vegan, Gluten-Free]

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

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

To Make the Stew:

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.
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.
Add the tomatoes, roast peppers and chickpeas to the pan and cook on a low heat for 25 minutes.
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:

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

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.