Simon Rimmer chickpea stew with coriander flatbread recipe on Eat the Week with Iceland

Simon Rimmer served up chickpea stew with coriander flatbread on Eat the Week with Iceland.

The ingredients are: 1 onion (finely chopped), 20g tomato puree, 1 lemon (zest and juice), 100ml white wine, 5g turmeric, 400g tinned chopped tomatoes, 2 tins chickpeas (drained and washed), 200ml vegetable stock and 1 bunch flat leaf parsley stalks (chopped).

For the flatbread: 150ml hot water, 250g yogurt, 10g dried yeast, 2 tbsp coriander (chopped), 550g strong plain flour, Salt, 40ml oil and extra for griddling or frying.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.

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