Nigel Slater's chickpea, courgette and pepper stew Peel one red and one yellow onion and slice them as finely as you can. Warm a couple of tablespoons of olive oil in a large, deep frying pan, then add the chopped onions. Cut one large Romano pepper into bite-sized pieces, removing any seeds and the core as you do it, then add the chunks to the onion and leave it to soften over a moderate heat. Slice one large green and one large yellow courgette into slices not much thicker than a pound coin, then add the courgette to the onion and pepper in the pan and cook for 15 minutes or so, until soft. Rinse the contents of a 400g can of chickpeas, then stir into the vegetables and season carefully with salt and pepper. When all is warm and bubbling, serve in deep bowls, a trickle of oil over the surface of each, and eat with chewy sourdough bread. If your courgettes produce too thin a juice, then turn up the heat and let the liquid reduce by half. It won't thicken, but the flavours will concentrate. Good though this is, I rather like it piled on to toasted foccacia or ciabatta. It is the sweet pan juices that make this dish worth making. Intensify them with a little garlic, basil leaves, a trickle of balsamic vinegar, a few capers or thyme leaves, or perhaps you would prefer a spoonful of basil pesto. You can also use this as a rough and ready pasta sauce, and fold in a few handfuls of cooked penne.