Spicy Chickpea Stew (serves: 4, preparation time: 20 minutes, cooking time: 25 minutes)

This is one of my absolute favourites and was given to me by my friend Catherine in France. It can be eaten on its own, or served with your choice of brown rice, sweet potato mash, quinoa, rye/wholemeal/spelt bread or a handful of fresh rocket. Or as Catherine did, with a quarter of BBQ'd chicken - yum!

3 tbsp olive oil

2 small red onions, sliced finely

1 large stick of celery, sliced

1 medium carrot, chopped

2 cloves of garlic, crushed

1 x400g tin chickpeas

1 x 400g tin chopped tomatoes (I use Waitrose Organic with chopped herbs)

1/2 green cabbage, shredded

100g chestnut mushrooms, chopped

1-2 small red chillies, sliced finely

300ml chicken or vegetable stock

handful of fresh, chopped coriander

Gently fry the onions, garlic, celery and carrots in the olive oil for about 5 minutes until soft.

Add the vegetable stock, chickpeas, tomatoes, mushrooms, cabbage and chillies. 

Cover and simmer for 15-20 minutes, stirring ocasionally.

Add coriander and stir through just before serving.