Make This Vegan Stew in 45 Minutes!

If you’re looking for the perfect wintertime dinner than takes less than an hour and is vegan, this is the recipe for you!

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Chickpea Courgette Summer Stew recipe 👇🏼Who else has got a cardigan on!? And wondering where their wellies are! ☔ This 30 minute cheerful one pot dinner is inspired by the great @alisoneroman 's *special stew* which I made lots earlier this year with celeriac and works v well with courgettes. Also excellent if anyone's been growing their own and got a lovely marrow and needs ideas. . . *Cheering Chickpea Courgette Summer Stew* feeds 4, 30 mins. . 1 large onion, chopped 3 fat garlic cloves, finely chopped 2 inch fresh ginger, finely chopped 1.5 tsp ground turmeric 1 tbsp butter, ghee or oil of your choice 800ml veg stock or chicken broth (I go for chicken broth) 560g cooked chickpeas (homecooked or equivalent of 2 x 400g tins, drained) 3 medium courgettes, 600g, peeled, chopped small  1 bunch leafy greens like kale/chard/spinach, finely chopped, 200g 1 x 400ml tin full fat coconut milk pinch chilli flakes or a sprinkle of cayenne /chilli powder. . to serve  fresh mint / coriander /parsley / dill  Dollop of full fat yoghurt per bowl. . . ✔️Gently fry the onions, garlic & ginger for 10 minutes until softened, stir every now & then.  Use the time to chop the courgettes, to about the size of a big chickpea. . ✔️Add the turmeric and chilli, the courgette, salt & pepper and fry for a few minutes. . ✔️Add the coconut milk and liquid, pop the lid on & medium simmer for about 10 mins until the courgettes are tender. Get on with chopping the greens. Add the cooked chickpeas halfway through. . ✔️Add the greens and cook for another 3 minutes until just tender then season to taste. Serve up with a dollop of yoghurt, fresh herbs & extra chilli flakes on top.

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  • Olive oil
  • A 2-inch piece of ginger
  • 3-4 cloves of garlic
  • 1/2 onion
  • 1-2 teaspoons of turmeric
  • 1 teaspoon of chili flakes or 1/2 teaspoon of cayenne pepper
  • 3 cans of chickpeas
  • 2 cans of coconut milk
  • 2 cups of stock or broth
  • Mint for optional garnish
  • Salt and pepper to taste


  1. First, heat up a thick layer of oil in a heavy-bottomed pot.
  2. Then, chop up your onions and start sauteeing over medium heat, seasoning with salt and pepper.
  3. Finely chop your ginger and garlic to be the same size.
  4. Add in the ginger and garlic and cook for about 2-3 minutes.
  5. Rinse and drain the chickpeas and add them into the pot with the turmeric, chili flakes or cayenne, and more salt and pepper.
  6. Don’t touch the chickpeas and let them cook for 5 minutes or so. Give them a mix and keep cooking for a few more minutes.
  7. Add in all the liquids and simmer for 20-30 minutes.
  8. At the end, if there are too many whole chickpeas, mash them a little with the back of a spoon.
  9. Serve with a drizzle of olive oil and fresh mint leaves and enjoy!