Chickpea stew

This delicious winter warmer is great for people with liver disease. Chickpeas contain protein, are high in fibre and low in saturated fat, which can help reduce fat in the liver.

Serves 2

Ingredients 

• Extra virgin olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 leek, finely chopped
• 1 tablespoon tomato paste
• 2 teaspoon paprika
• 700g bottle tomato passata
• 400g can chickpeas, drained
• 1 bunch coriander, washed very well chopped.
• 1 handful parsley, washed and finely chopped.
• 1 handful mint leaves, washed and finely chopped.
• 4 eggs
• Fresh parsley

Method 

1. Place a medium-sized saucepan over medium heat. Add extra virgin olive oil to generously cover the base of the pan.
2. Add onion, carrot and leek and shallow fry for a couple of minutes until onion becomes soft and shiny.
3. Add tomato paste and paprika and stir for 1-2 minutes until the tomato paste starts to brown.
4. Add the passata and the chickpeas. Stir well.
5. Add the herbs and stir through completely.
6. Cover and let the mixture cook for about 40 minutes, stirring occasionally.
7. Make 4 indents in the surface of the mixture. Crack an egg into each indent and cover pan with lid. Simmer for a further 10 minutes until eggs are cooked.
8. Serve sprinkled with a little more fresh parsley and a little extra virgin olive oil.
9. This dish works well accompanied by couscous or fresh wholemeal bread.