Chickpea and vegetable stew

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

3 celery ribs, finely chopped

3 carrots, finely chopped

½ cup dry white wine

1 x 14oz (400g) can diced tomatoes

1 x 15½oz (439g) can chickpeas (garbanzo beans), drained and rinsed

2/3 cup hot vegetable stock

handful of fresh green beans, sliced on the diagonal

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large saucepan over low heat. Add the onion and a pinch of salt, and cook for about 5 minutes until soft. Stir in the garlic, celery, and carrots, and cook 5 minutes longer.

2 Increase the heat, add the wine, and let bubble until the alcohol has cooked away. Add the tomatoes, bring to a boil, and pour in the stock. Add the chickpeas, reduce the heat slightly, and simmer gently for 15 minutes.

3 Add the green beans, and cook for 5–10 minutes, until tender. Season well with salt and pepper. Serve hot with crusty bread.

Cook’s NoTEs:

This dish tastes even better the next day as the flavors mature. Simply reheat in a pan.

Chickpea and vegetable stew