Tuesday, February 28, 2012

Chickpea and Pancetta Stew

Now don't anyone fall over.. yes two posts in two days!! smokin'!! haha...

As a part of our 'being prepared' for meals now I am working full time, we have made a weeks worth of meals on the weekend and popped them in the fridge and freezer ready to be thawed and reheated.

On Sunday I made this SUPER tasty recipe from the Taste of a Traveller Cookbook (remember my review here)

It is super tasty and everyone in my house eats it, even the capsicum, vege haters!



300g baby spinach
3 tbsp olive oil
7 cloves garlic, chopped
1 red onion or 4 shallots, chopped
1 slice wholemeal bread, chopped (I used gf)
2 tbsp ground cumin
2 tsp smoked paprika (La Chinata is MY favourite!)
1 dried chilli (I used powder and about 1/4 tsp for the kids sake)
1 tsp ground tumeric
2 cups chicken stock
300g pancetta, diced (we bought pancetta but had to use bacon when I read it had lactose in it)
2 roasted capsicums, skinned, cored and roughly chopped
2 x 400g cans chickpeas, drained and well rinsed
sea salt and freshly ground black pepper

Blanch the spinach in boiling water for a few minutes, then plunge into iced water. Drain and squeeze out any excess water then set aside.
Heat 2 tablespoons of oil in a large saucepan and add the garlic, onion and bread and saute until golden. Blend until smooth with a stick blender.  While blending add the cumin, paprika, chilli, tumeric, and chicken stock and puree until smooth. Set aside.
Heat the remaining oil in a pan then add pancetta and fry until golden. Add the capsicums, the blended bread mixture and the chickpeas. Stir well over the low heat until heated through adding a little water if necessary.

Taste and season. Add the spinach and fold through.

We have ours on rice with a dollop of alioli on top (lucky me found a dairy free, gf, egg free one at the fruit and veg shop! YUM)

2 comments:

Lotti said...

oh yum, I love chickpeas ....... looks like I am going to have to try this recipe out.

Kylie said...

Yumm - going to have to try this one.