A super nutritious dish rich in protein and vitamins – it works as a main dish, as a side dish and is equally delicious when served cold.

Preparation time: 25 minutes

What you need:

1 tablespoon oil (olive oil works well)

2 medium sized onions, chopped

4 garlic cloves, minced

1/3 cup (80ml) white wine (optional)

14oz (400g) diced tomatoes (fresh or from the can); if fresh no need to peel

2 teaspoons paprika powder

2 teaspoons cumin

1/2 teaspoon cinnemon

½-1 teaspoon chili powder – depending on your spice level

2 cups (340g) chickpeas either from the can (drained) or home cooked (I like to use dried chickpeas and cook them, but they need to be soaked overnight and then cooked for about 45-60 minutes until tender – so you need to plan that in)

1/2 cup (120ml) tomato or vegetable juice

1/2 cup (180g) black olives, pitted

1 bunch fresh parsley or coriander/cilantro, chopped

Salt & pepper

How to do it:

Heat oil over medium heat and sauté onions for about 5 minutes until golden

Add garlic and stir; add wine (or water) and cook another 2 minutes

Add tomatoes, chickpeas, olives and all spices, including salt and pepper, and stir carefully so chickpeas don’t break

Add tomato/vegetable juice and stir, let simmer for about 10-15 minutes until heated through and spices are fragrant

Add parsley/coriander and stir; keep some to garnish

Serve hot over rice or couscous or cold as a tapas or appetizer.

Enjoy!