Tuscan Chickpea Stew with Jacket Potato

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15 mins
15 mins
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

Dolmio® Smooth Tomato Sauce for Bolognese


  1. 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. 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. 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. 4
    Serve over the jacket potatoes.

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