Chickpea and mixed peppers stew by Chef Bal Krishna Shrestha

Chickpea and pepper stew

Preparation time 15 minutes

Cooking time 25 minutes

Serve  4 portions

This chickpeas and mixed pepper stew is good for celiac, vegans and vegetarians. It can be eaten with rice, potato, roti, bread, pasta, quinoa and couscous.

chickpea and pepper stew


75ml- olive oil

½ tsp- whole cumin

1 stick of cinnamon

1pcs – diced onion

1pcs-  diced red pepper

1pcs- diced green pepper

1pcs -diced yellow pepper

1tbsp -ginger and garlic paste

1tbsp- ground cumin

150g chopped tomato

1 small tin of cooked chickpeas

20g- sliced dried apricot

Juice of half an orange

Salt and pepper to taste

150ml-warm water

1tsp-chopped fresh parsley

1tsp- chopped fresh thyme


  1. Heat a wide bottom pan with oil then add the whole cumin, cook until dark brown.
  2. Add cinnamon sticks then gradually add the chopped onion, diced red pepper and yellow pepper, and fry it for a few minutes on medium to high heat.
  3. Add ginger & garlic paste to the pan and quickly fry until the onion and peppers are soft and slightly brown.
  4. Add green pepper and cook another minute then add chopped tomato, half of the freshly chopped thyme and parsley. Stir well to combine.
  5. Add cooked chickpeas in a pan and cook it for two minute.
  6. Add ground cumin, salt and pepper on it.
  7. Pour 250ml warm water, sliced apricot and orange juice.
  8. Cook it on slow heat with lid for 10 to 15 minutes or until smooth saucy.
  9. Remove the lid and stir with an extra chopped thyme, parsley and olive oil.
  10. Now the chickpeas and mixed peppers stew is ready to eat!
Sarah Brooks

Sarah Brooks

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