Moroccan Roasted Tomato and Chickpea Stew

1. 1

   Preheat the oven to 200 degrees C (Gas Mark 6 / 400 degrees F).

2. 2

   Halve the two peppers, and remove the stem and seeds.

3. 3

   Lay the peppers on a baking tray, and add the cherry tomatoes.

4. 4

   Drizzle over a small amount of oil, and roast for 30 minutes, until soft and beginning to brown at the edges.

5. 5

   Meanwhile, heat a little oil in a large saucepan over medium heat and gently cook the garlic and onion.

6. 6

   Add the sugar after a a couple of minutes.

7. 7

   Cook for 3-4 minutes or until the onions are beginning to turn translucent.

8. 8

   Add the spices and, stirring constantly, cook this mixture for another 5 minutes, until the spices are fragrant.

9. 9

   Once cooked, remove the peppers and tomatoes from the oven, and chop the peppers into a small dice.

10. 10

    Add these to the pan, along with the chickpeas and tomatoes.

11. 11

    Season with salt and black pepper, and cook over a low heat, covered, for 2 hours, stirring occasionally.

* Per serving · 4 servings · Values may vary.