WoW-Pesto Bread with Chickpea Stew

Pesto Instructions:

1. Rinse the basil thoroughly and remove the coarse stems. Place the basil in a blender.
2. Add olive oil, garlic cloves, toasted pine nuts (or almonds), salt, and freshly ground pepper to the blender.
3. Blend all the ingredients until they form a smooth mixture.
4. Taste the pesto and adjust seasoning with additional salt and pepper if needed.
5. Spread the pesto evenly on bread slices.
6. Preheat the oven to 180°C (350°F).
7. Place the pesto-covered bread slices on a baking sheet and bake for 5-10 minutes until warmed through.

Chickpea Stew Instructions:

1. Wash all vegetables thoroughly. Finely chop the eggplant, zucchini, snack pepper, onion, and garlic cloves to the size of chickpeas.
2. Heat olive oil in a large pot over medium heat.
3. Sauté all the chopped vegetables until they are softened.
4. Add the chopped tomatoes, vegetable bouillon cube, dried thyme, dried oregano, paprika, and all-round spice to the pot.
5. Stir well to combine all the ingredients.
6. Add the cooked chickpeas to the pot and stir to incorporate.
7. Allow the stew to simmer over low heat for 30 minutes, stirring occasionally.
8. Taste the stew and adjust the seasoning with salt and pepper as needed.
9. Serve the chickpea stew hot, alongside the warmed pesto-covered bread slices. Enjoy!