Middle Eastern Chickpea Stew (Vegan)
I think everyone is aware of the environmental state of the world at the moment and an easy way to do your bit is to eat less meat... so, today, I bring you a delicious vegan meal that will satisfy your tummy and your tastebuds.
This recipe could not be easier - a bit of chopping and a bit of stirring and your dinner is on the table. Even better, it's all in one pot so there's minimal washing up! In terms of flavour, I have given you a couple of options. I used za'atar spice blend mixed into a paste with a little oil but if you can't get hold of that, you will find harissa in most shops these days.
Middle Eastern Chickpea Stew
Serves 4
460g jar roasted peppers, oil reserved and peppers drained and sliced
2 onions, finely chopped
2 garlic cloves, thinly sliced
400g tin plum tomatoes
2 x 400g tin chickpeas, drained
400ml vegetable stock
3 large handfuls baby spinach
2 tbsp za'atar or 3 tbsp harissa paste
sea salt and freshly ground black pepper
Heat a tablespoon of the reserved pepper oil in a large saucepan or wok over a medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 6-8 minutes until softened. Add the garlic and cook for a further minute, then add the sliced peppers, tomatoes, chickpeas and stock.
Season with a little more salt and plenty of black pepper and then bring to the boil. Reduce the heat to a simmer and cook for 20 minutes until thickened. If you are using za'atar, mix it with one tablespoon of the reserved pepper oil in a small bowl.
Once the stew is thickened, add the za'atar mix or the harissa paste (whichever you're using) and the spinach. Stir through and continue to cook until the spinach has wilted. Serve with flatbreads or pita for dipping, if you like.
This recipe could not be easier - a bit of chopping and a bit of stirring and your dinner is on the table. Even better, it's all in one pot so there's minimal washing up! In terms of flavour, I have given you a couple of options. I used za'atar spice blend mixed into a paste with a little oil but if you can't get hold of that, you will find harissa in most shops these days.
Middle Eastern Chickpea Stew
Serves 4
460g jar roasted peppers, oil reserved and peppers drained and sliced
2 onions, finely chopped
2 garlic cloves, thinly sliced
400g tin plum tomatoes
2 x 400g tin chickpeas, drained
400ml vegetable stock
3 large handfuls baby spinach
2 tbsp za'atar or 3 tbsp harissa paste
sea salt and freshly ground black pepper
Heat a tablespoon of the reserved pepper oil in a large saucepan or wok over a medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 6-8 minutes until softened. Add the garlic and cook for a further minute, then add the sliced peppers, tomatoes, chickpeas and stock.
Season with a little more salt and plenty of black pepper and then bring to the boil. Reduce the heat to a simmer and cook for 20 minutes until thickened. If you are using za'atar, mix it with one tablespoon of the reserved pepper oil in a small bowl.
Once the stew is thickened, add the za'atar mix or the harissa paste (whichever you're using) and the spinach. Stir through and continue to cook until the spinach has wilted. Serve with flatbreads or pita for dipping, if you like.
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