Serves 3 to 4
This is a fantastic, flavoursome vegan casserole that needs no more to go with it than a few chunks of crusty bread. It is also great with pasta or rice.
The overriding flavour is of smoked paprika which I love but not everyone is a fan – including LW. So, if you don’t like smoked paprika, just replace it with ordinary paprika.
This dish is easy to prepare and can be cooked ahead and stored in the fridge until needed.
3 tablespoons olive oil
2 onions, peeled and sliced
3 cloves garlic, peeled and finely chopped
4 bell peppers (1 each of red, green, yellow and orange), deseeded and sliced
Ground black pepper
400g tin chick peas, drained
3 tablespoons red wine vinegar
1 tsp sugar
2 tsp paprika
2 tsp smoked paprika
A generous pinch chilli flakes
Heat the oil in a large pan and sauté the onions until softened and starting to colour. Add the garlic and stir-fry for 1 minute, then stir in the peppers, salt and black pepper. Cover the pan and sweat the vegetables for about 10 minutes until the peppers are starting to soften.
Add all of the other ingredients, bring to a gentle simmer and cook, covered, for 30 minutes, stirring occasionally.
At this stage the dish can be cooled and stored in the fridge until needed. To reheat, tip the casserole into a sauce pan, cover and gently bring to a simmer.