Moroccan Roasted Tomato and Chickpea Stew

Ingredients

• 1 whole Red Pepper
• 1 whole Yellow Pepper
• 5-13 ounces
• weight Cherry Tomatoes
• 2 Tablespoons Sunflower Oil
• 3 cloves Garlic
• Minced
• 1 whole Large Onion
• Diced
• 1 Tablespoon Sugar
• 1 teaspoon Ground Coriander
• 1 teaspoon Turmeric
• 1 teaspoon Ground Cinnamon
• 3 teaspoons Mild Chili Powder
• 2 teaspoons Garam Masala
• 1 can Chickpeas
• Drained (240 Gram Size
• Drained)
• 3/4 pounds
• 2-18 ounces
• weight Canned Diced Tomatoes
• Salt And Pepper
• to taste

Instructions

1. Preheat the oven to 200 degrees C (Gas Mark 6 / 400 degrees F).
2. Halve the two peppers, and remove the stem and seeds.
3. Lay the peppers on a baking tray, and add the cherry tomatoes.
4. Drizzle over a small amount of oil, and roast for 30 minutes, until soft and beginning to brown at the edges.
5. Meanwhile, heat a little oil in a large saucepan over medium heat and gently cook the garlic and onion.
6. Add the sugar after a a couple of minutes.
7. Cook for 3-4 minutes or until the onions are beginning to turn translucent.
8. Add the spices and, stirring constantly, cook this mixture for another 5 minutes, until the spices are fragrant.
9. Once cooked, remove the peppers and tomatoes from the oven, and chop the peppers into a small dice.
10. Add these to the pan, along with the chickpeas and tomatoes.
11. Season with salt and black pepper, and cook over a low heat, covered, for 2 hours, stirring occasionally.