Stews gain even more flavor when kept in the fridge overnight so don't worry if you can't finish it all.
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Peel and cut your potatoes so that they all have a similar size and shape.
Finely chop your chili pepper, garlic and onion.
Heat olive oil in a pot and add chili pepper, garlic and onion, and fry at lower temperature for several minutes.
Heat olive oil in a pot, add Chickpeas and Potatoes and fry for 15 minutes.
Add canned tomatoes and mix.
Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.