Tomato and Chickpea Stew

Ingredients

• 2 shallots
• olive oil
• 1/4 cup pine nuts
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon Tabasco sauce
• 1 (400 g) can chickpeas
• 1 cup chicken stock or vegetable stock
• 1 (400 g) can chopped tomatoes with juice
• 1 cup plain Greek yogurt
• 2 garlic cloves
• 1/2 teaspoon rock salt
• 1 large sprigs fresh mint leaves or 1 tablespoon dried mint

Directions

1. 1

   Slice shallots finely and saute in olive oil in a medium saucepan. When shallots are a bit brown, add in pine nuts. When you can smell the pine nuts cooking, stir in spices and tabasco sauce. Cook for a minute more.

2. 2

   Add stock and bring to a boil. Drain chickpeas and rinse before adding to the saucepan. Cook for about 5 minutes.

3. 3

   Add in tomatoes, including juice. Cook for another 5 minutes.

4. 4

   Meanwhile mash garlic cloves with salt in a mortar and pestle until they form a paste. Add mint leaves. If using fresh mint leaves, reduce them to a paste as well. If dried mint leaves, don't bother. Stir the garlic mixture into the yoghurt and allow to stand.

5. 5

   To serve, spoon stew over your chosen carb and top with a dollop of the garlic yoghurt.

6. 6

   For Vegetarian do not use the Chicken broth.