Ingredients

Serves 1

• 1½ tsp olive oil
• ½ red onion, peeled and diced
• ½ red pepper, deseeded and diced
• 1 clove garlic, peeled and crushed
• 2 tsp tomato purée
• 2 tsp ras el hanout
• 140g tinned chopped tomatoes
• 160g tinned chickpeas, drained
• Small bunch coriander, leaves torn
• Salt and black pepper
• 40g yoghurt, such as Greek, natural or soya
• 20g flaked almonds, toasted

Method

Heat the oil in a saucepan over a medium heat, add the onion, pepper and garlic and cook gently for 5 minutes until softened. Stir in the tomato purée and ras el hanout, fry for a minute then increase the heat and add the tomatoes. Cook for a couple of minutes then pour in the chickpeas with a splash of water and cook for a further 5 minutes. Stir in the coriander and season to taste.

Tip the chickpea stew into a warmed serving bowl, spoon the yoghurt over the top and scatter over the almonds.

Tip

• If you can't find ras el hanout, raid your spice cupboard and make your own. Just mix together the following and store in an airtight container:
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ¼ tsp ground turmeric