I’ve shown off my kitchen in previous years so let me show off my new kit.

Isn’t it cute? It’s a Wild Woodgas Stove and I bought her a couple of months back.

Why? Well mostly because Torbay Council frown on setting open fires on the beach so I bought it to contain the flames. It’s also super light weight, and you can pack it, its fuel and your matches into a cute little billy can. We take it out for supper on the beach once a week. Then on Friday I post a recipe on here.  You can find the past recipes here and this week we have a Moroccan Spiced Chickpea Stew.

Moroccan Spiced Chickpea Stew

Spice Blend

2 teaspoon coriander
2 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon salt

Mix together and pop in a container.

In The Wild

One can of chickpeas
One can of baby carrots and peas
Jar of passata
Water
Your container of spice blend
A lemon

Drain the veg and chickpeas and add them to the pan.

You want to cover the veg and chickpeas with a 50/50 mix of water and passata. Don’t panic: you don’t need to be absolutely precise. Then add in the spice blend.

You just need to get everything piping hot and then squeeze on the juice of half of the lemon.

Serve with some flatbread.