chickpea casserole

serves 6–8

1 tablespoon olive oil

1 large brown onion, diced

1 red capsicum (pepper), seeded, membrane removed and diced

2 garlic cloves, crushed

1 teaspoon dried oregano

400 g (14 oz/2 cups) chopped tomatoes

1 tablespoon tomato paste (concentrated purée)

2 × 400 g (14 oz) tins chickpeas, rinsed and drained

1 carrot, diced

2 large potatoes, diced

1 teaspoon sea salt

1 tablespoon vegetable stock (bouillon) powder

2 tablespoons chopped flat-leaf (Italian) parsley

Heat the oil in a large saucepan over medium–high heat. Add the onion, capsicum, garlic and oregano and cook for about 5 minutes, stirring often, until the onion softens.

Add the tomato, tomato paste, chickpeas, carrot, potato, salt, stock powder and enough water to just cover the vegetables. Bring to the boil, then reduce the heat to medium–low and simmer, partially covered, for 25–30 minutes. Remove from the heat, stir in the parsley and serve immediately.