SPANISH CHICKPEA STEW

Heat the olive oil in a large pot over a medium-high heat. Gently cook the onion and garlic for about 5 minutes, until softened. 

Add the diced bell pepper and zucchini to the onions, season with salt and pepper and fry for a further 5 minutes.  

Increase the heat, add the vegetable stock, bring to a boil and simmer for 3 minutes. Add the chickpeas, oregano and smoked paprika. Finally, add in the passata, mix and cook for a further 5 minutes. Season to taste with salt and pepper and serve.