When I first became a vegetarian (when I was 14 years old), my mum was given this recipe by her sister (I think), and it has since been one of my go-to recipes for dinner. It’s filled with lots of good things, and it is filling but still light. Plus, it uses ingredients I almost always have on hand.
Chickpea Stew
Author: Robyn B
Recipe type: Dinner
Serves: 2
Delicious Chickpea Stew - Vegan and Gluten Free
Ingredients
- 1 carrot
- 1 onion
- 1 clove garlic
- 1 tin tomatoes
- 2 potatoes
- 1 tin chickpeas
- ½ teaspoon cumin
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 1 cup veggie stock
- ⅓ red chilli
- Spring onion (for garnish)
- Dash of olive oil
Instructions
- Boil the kettle and make the vegetable stock.
- Chop the potatoes and carrots into bite sized pieces and the onion into small pieces.
- Add a dash of olive oil into a medium-sized saucepan and add the onions. Saute for a few minutes until they go translucent, and then add the garlic, potatoes, carrot and spices. Stir for a few minutes until well coated and then add the chilli and vegetable stock. Add the tinned tomatoes and let simmer for about 20-30 minutes.
- Once it is at a good consistency and the potatoes and carrot are cooked, add the chickpeas, and then simmer for a further 5 minutes or so.
- Serve on top of rice and garnish with spring onion.
Have a great week.
Robyn xx