This hearty vegan stew is absolutely packed with vegetables and goodness. Leaving it to simmer for a while allows the chickpeas and the veg to become super tender and soft, and also lets them soak in all the delicious flavors. This recipe is perfect for bulk cooking and freezing some portions, so feel free to double up on everything.
Ingredients:
(Serves 2)
- 1 tin of chickpeas
- 1 large red onion
- 2 cloves garlic
- 1 stick celery
- 2 large carrots
- 1 red bell pepper
- 1 large zucchini
- 1 tin chopped tomatoes
- 1 cup vegetable stock
- ½ tablespoon dried thyme
- ½ tablespoon smoked paprika
- Salt and pepper, to taste
Instructions:
- Chop the onion, celery, carrots, bell pepper, and zucchini into small chunks.
- Mince the garlic.
- Heat some oil in a large pot and add the onion, celery, and carrot.
- Fry for 5-10 minutes and then add the bell pepper, zucchini, thyme, paprika, salt, and pepper.
- Fry for a further 5-10 minutes and then add the garlic and chickpeas.
- Fry for another 5 minutes and then add the chopped tomatoes and the veg stock.
- Increase the heat until it begins to bubble.
- Leave to simmer for 20-30 minutes, stirring occasionally.
- Remove from the heat once the liquid has reduced and thickened.
- Serve immediately with crusty bread or mashed potato.
