Chickpea Stew with Bella Peeled Tomato

Ingredients:

1 ½ Tbsp SUNNZ Extra Virgin Olive Oil

1 onion, diced

1 large carrot, diced

1 large celery rib, diced

2-3 garlic cloves, minced or pressed

1 tbsp smoked paprika

½ tbsp dried oregano

½ tsp chili flakes

2 cans chickpeas, drained

400g BELLA Italian Peeled Tomato

1 ½ cups low-sodium vegetable broth

¾ tsp fine salt

⅛ tsp course black pepper

3 tbsp parsley leaves, chopped

Directions:

Warm 1 Tbsp of the olive oil in a large pot over medium heat.

Once the oil is shimmering, add the diced onion, carrot, celery and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Add ½ tbsp of olive oil, the garlic, paprika, oregano, chilli flakes. Cook stirring constantly, about 1 minute, until the vegetables are coated with paprika and the mixture is aromatic. Stir in the drained chickpeas and cook for another minutes, in order to enhance the flavor.

Stir in the BELLA Italian Peeled Tomato, add salt and pepper and bring to a boil, then reduce the heat to maintain a gentle simmer and cover the pot. Cook for 25 minutes, stirring only occasionally.

Turn the heat off, let it cool slightly, then transfer 1 cup of the mixture to a blender, puree until smooth and return the blended stew to the pot.

Finally, add the chopped parsley, and taste to make sure you’re happy with the seasoning. You might want to add an extra pinch of salt, pepper or even chilli flakes.

Serve warm with crusty bread or some white or whole grains rice on the side