Chickpea, Potato & Red Pepper Summer Stew with Basil Pesto

Directions

1. 1
   For the Chickpea, Tomato & Potato Stew
2. 2
   De-seed and dice the peppers, peel & chop the potatos into 2-3 cm cubes. Dice the onion and mince the garlic.
3. 3
   Sautee the onion in the pan with the olive oil for a few minutes, until translucent.
4. 4
   Add the peppers and garlic and sautee for another minute or two.
5. 5
   Add the chickpeas, potatoes, as well as the stock, wine and tomatoes.
6. 6
   Add the oregano & season
7. 7
   Simmer for about half hour- 45 minutes until the potatoes are soft. The longer and slower the simmer, the more delicious it will be.
8. 8
   For the Basil Pesto
9. 9
   Toast the nuts
10. 10
    In a Mortar & Pestle, bash the nuts & garlic into fine chunks
11. 11
    Add the basil, bashing some more
12. 12
    Add the nutritional yeast & olive oil. Season and bash until it is a lovely pesto.
13. 13
    Alternatively, put everything into a food processor & whizz together.
14. 14
    Serve
15. 15
    Serve the stew hot or at room temperature, with the pesto dolloped on top