A chickpea stew with diced carrot, sweet potato and green beans. The chickpeas were soaked overnight in unsalted water until soft. Drained, and decanted into a pot of boiling water, along with the carrot, sweet potato and the green beans. Add some chicken or ham stock, and ground white pepper. Add a teaspoonful of gravy granules and stir through the stew. Cook at a low heat on the hob for an hour.
Served in this case with spicy chipped potatoes, grilled in the middle of the oven for around fifteen minutes. The chips were allowed to stand in a marinade beforehand for a couple of hours The marinade was made with sunflower oil, malt vinegar, tomato ketchup (or puree), salt, garlic, red chilli, dried coriander leaf, tarragon and oregano (the choice of herbs is up to you). When grilled the chips don't need to be turned, and they are less likely to stick to the roasting tray, compared to oven roasting.
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