Chickpea and tomato casserole

Potato and chickpeas make this colourful stew into a particularly satisfying meal that's easily whipped up using store cupboard ingredients and a few fresh vegetables.

Serves 4

syn free

Prep time 15 minutes

cooking time 30 mins

Ingredients:-

fry light for spraying

1 red onion, finely sliced

2 garlic cloves, peeled and crushed

200g/7oz baby new potatoes

1 tsp ground cumin

1 red pepper, de seeded and roughly diced

1 courgette, roughly chopped

1 x 400g/14oz can chopped tomatoes

1 x 400g/14oz chickpeas, rinsed and drained

1 tbsp worcestershire sauce

4 tbsp chopped parsley

salt and freshly ground black pepper

Method:-

Spray a large non stick frying pan with fry light and place over a medium heat. Add the onion, garlic and potatoes and cook for 3-4 minutes.

Stir in the cumin, pepper and courgette and continue to cook for 3-4 minutes.

Stir in the chopped tomatoes, chickpeas and worcestershire sauce. Bring to the boil, cover and simmer gently for 15-20 minutes or until the vegetables are tender. Stir in the parsley and season well before serving.