Chickpea and tomato... jumble?

This is a sort of chickpea stew, but the word "stew" sounds so wintry and heavy, while the dish is actually summery and light. Oh, and really easy to make, without any of that waiting around that "stew" usually involves. It's a good dish to have by itself, but it also goes well with roast beef and lashings of Dijon mustard (I know this because I tried it!).

1 can chickpeas
1 can chopped tomatoes
1/2 tablespoon olive oil
1/2 onion
2 cloves of garlic
1 courgette
1 carrot
4 fresh tomatoes (I used Roma tomatoes)
1/2 red capsicum
3 fresh sage leaves/ 1 pinch dried sage
1 handful fresh oregano/ 1 teaspoon dried oregano
1 handful flat leaf parsley
1 lemon


First of all, you need to scorch the fresh tomatoes and capsicum to blacken the skins. Heat a frying pan up over a hot element, and throw them in, without any oil. Cook for around 5 minutes, turning occasionally, then put to one side to cool down. 


While they are cooking, finely slice the onion, and dice the courgette and carrot. Chop up the garlic as small as you can. 


Add the olive oil to the hot frying pan. Throw in the onion, and cook until it just starts to colour. Toss in the courgette, carrot and garlic, give everything a stir, and leave to cook for 5 minutes or so. 


Roughly chop the scorched tomatoes and capsicum. (I used a fork to hold them still while I did this, to avoid either burning or cutting my own fingers. And yes, that is exactly the kind of thing I am likely to do.)


Open your can of chickpeas, drain, and throw into the pan. Roughly tear up your fresh sage, if you can find any - if not, the dried stuff is fine, just a lot stronger - and add to the pan.If you're using dried oregano, add that now too. Give everything a stir, then add your tin of chopped tomatoes, and the scorched tomatoes and capsicum. 


Cook for about 10 minutes, simmering away so that the sauce thickens. 


Finely chop the flat leaf parsley, zest and squeeze your lemon. Throw these, along with your fresh oregano, in at the last minute before serving. Fancy.