Mediterranean Chickpea Stew

Cook time: 30 minutes

• 300g chickpeas, soaked overnight
• 2 red onions, diced
• 2 gloves garlic, crushed
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• 1/4 teaspoon dried cloves
• 1 (400g) can chopped tomatoes
• 250ml vegetable stock
• 1 tablespoon balsamic vinegar
• 1 bag fresh spinach
• 1 block crumbled feta
• 1 pack tenderstem broccoli
• 1 chilli, diced
• 2 tbsp olive oil
• Salt and pepper to taste

1. Heat olive oil over a medium heat in a large skillet or sauce pot. Add the onions and sauté for 5 minutes to soften. Add the garlic, oregano, cayenne and cloves and cook another minute.


2. Stir in the tomatoes, stock, salt, pepper and vinegar. Bring to a boil and then reduce the heat down to a simmer. Let cook 7-10 minutes to thicken the sauce - stir every so often.


3. Meanwhile, drizzle the broccoli with olive oil in a large bowl, and toss with salt, pepper and garlic powder. Cook in the air fryer at 190C for 8 minutes, shaking halfway through


4. Going back to the main stew, stir in the chickpeas, spinach and half the feta. Cover and cook another 2-3 minutes. Then add the roasted broccoli and other half of the feta, stir until mixed in, then serve.