Quick and Easy Chickpea and Rosemary Stew

Credit: Emma Godwin, The Food Therapist | www.thefoodtherapist.com | @emma.the.food.therapist

Emma says: “This is an easy and quick everything-in-the-pot at once recipe. It provides plenty of fibre and protein in the chickpeas, and good fats when you finish it with a drizzle of your best extra virgin olive oil…omit the feta to keep it plant-based.”

Serves 2 

Ingredients 

• 1 tin chickpeas, drained
• 1 tin chopped tomatoes
• 3 clove garlic, sliced
• 2-3 sprigs rosemary
• 1 hot chilli (optional)
• 100g feta, small diced (optional)
• Black pepper
• Salt
• Extra virgin olive oil  – for drizzling once cooked.

Method 

1. Place the first five ingredients (except feta) in a saucepan. Fill up the empty tin with water (400ml) and add to the ingredients. Bring to the boil, lower the heat and simmer until it thickens up, approximately 20-25 mins. Increase the heat if it’s too watery, to reduce the liquid.
2. This is really delicious if you break some of the chickpeas with the back of a spoon or fork, so they soak up the sauce, it helps thicken it a little too.
3. Remove from the heat, take out chilli (if used) and the rosemary sprigs and gently stir through the feta cubes. Check for seasoning, though the salty feta should be enough. Add a generous few lugs of olive oil for flavour before serving.

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