RECIPE

Tuscan Chickpea Stew with Jacket Potato

Name: Tuscan Chickpea Stew with Jacket Potato
Cook time: 15 mins
Total time: 15 min
Yield: 4
Ingredients: 4 large potatoes; 1 onion (100g); 2 carrots (180g); 1 red pepper (290g chopped weight); 2 tbsp olive oil; 500g Dolmio Smooth Tomato Bolognese Sauce; 400g tin chickpeas, drained and rinsed (240g drained weight); Juice 1 lemon; 2 cloves garlic; 100g chopped kale; 2 tsp dried mixed Italian herbs

Cook

15 mins

Prep

15 mins

Makes

4 servings

This Tuscan Chickpea Stew brings together fresh, wholesome ingredients to create a dish bursting with flavour. It's perfect served with a jacket potato, to offer a tasty lunch with little prep!

4 large potatoes
1 onion (100g)
2 carrots (180g)
1 red pepper (290g chopped weight)
2 tbsp olive oil
500g Dolmio Smooth Tomato Bolognese Sauce
400g tin chickpeas, drained and rinsed (240g drained weight)
Juice 1 lemon
2 cloves garlic
100g chopped kale
2 tsp dried mixed Italian herbs

PRODUCTS USED

Dolmio® Smooth Tomato Sauce for Bolognese

1
Preheat the oven to 220C/gas 7. Scrub the potatoes and pierce with a skewer or thin sharp knife then bake on a baking sheet for 25 mins. Turn the oven down to 190C/gas 5 and bake for a further 1 hour - 1 hour 15 minutes. (You can wrap the pierced potatoes in kitchen paper and microwave on ‘high’ for 8 - 10 mins for a faster option, or use frozen jacket potatoes and follow the cooking instructions on the packet).
2
Whilst the potatoes are baking, peel and chop the onion, carrots and red pepper. Take a saucepan with a lid, add the oil and fry the vegetables over a medium heat for 5 minutes, stirring occasionally.
3
Add the Dolmio Classic Bolognese Sauce, chickpeas, lemon juice, garlic, kale and dried mixed herbs, cover with the lid and simmer over a low heat for a further 10 minutes.
4
Serve over the jacket potatoes.