Greek chickpea stew in tomato salsa (sofrito)
Ingredients
Instructions
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Heat the oil in a large heavy-based saucepan. Add the onion, garlic, capsicums. Simmer for 10min on medium heat until onions have softened. Add tomatoes and simmer for 10min.
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Add pasta sauce, hot water, stock cubes. Simmer for 10minutes.
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Add fresh herbs and cinnamon. Simmer sauce until components look cooked (about 10min).
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Stir through cooked chickpeas (and spinach) and simmer for a few minutes until sauce has fully coated chickpeas. Add more water if stew is too thick.
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Serve as a main meal with fetta cheese or cottage cheese or boiled eggs or as a side dish with meat or chicken or sardines/fish.
This salsa can be used will all types of legumes. You can also add fresh green beans and potatoes to make a traditional Greek bean stew or you can pour salsa over vegetables (chunks of zucchini, eggplant, carrot, capsicum, potatoes) and roast them in oven to make ratatouille.
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