Pepper stew with chickpeas

Step 1

Heat up 30 ml (2 tbsp) of olive oil in a large casserole pan that you have a lid for. Add sliced onions. Sauté until on low heat until softened and caramelised. Stir every so often.

Step 2

While the onions are caramelising, slice peppers into thin strips.

Step 3

Add chopped garlic to the onions and season. Sauté on low heat until garlic is no longer raw, stir frequently.

Step 4

Transfer onion and garlic to a plate. Add remaining olive oil to the pan - no need to wash it. Once the oil is hot, add sliced peppers.

Step 5

Coat peppers in oil and allow them to caramelise a little before adding a splash of water (about 200 ml / just under a cup), seasoning and putting a lid on. Allow peppers to stew gently until pliable and soft, adding more water if the pan is looking dry.

Step 6

Take the lid off, add halved tomatoes to the peppers. Cook for a few minutes until the tomatoes start to soften.

Step 7

Return onions to the pan, add balsamic, a good pinch of sugar if needed and more seasoning. Allow everything to cook for a couple of minutes before stirring in cooked chickpeas.

Step 8

Taste, adjust the seasoning to your liking - you may want to add a touch of sugar if your tomatoes aren't sufficiently sweet. This dish makes even better leftovers so cool and store in the fridge overnight if making in advance.

Step 9

Divide between bowls, serve with a sprinkle of fresh herbs (I used basil and parsley), top with vegan cheese and drizzle with chilli oil or more olive oil if you don't like heat. Serve with crusty bread.