Vegan Chickpea Stew Recipe

Vegan Chickpea Stew Recipe by Natures Trinity

Ingredients:

• One 400 gram tin of Chickpeas
• Two Tablespoons of Extra Virgin Olive Oil
• One cup of filtered water
• Three cloves of Garlic
• One Brown Onion
• One Cup of frozen peas
• One cup of frozen mixed vegetables
• One large slice of each of the yellow and red capsicums
• One small zucchini
• Half a can of whole tomatoes
• One and a half of the Salt Reduced Vegetable Stock Cubes

Vegan Chickpea Stew Method:

Pour the olive oil into the frypan, ensure the oil covers the base, and add one cup of filtered water to it.

Empty the 400 gram can of chickpeas into a colander and rinse thoroughly under the running water until it becomes clear and place aside.

Remove the skins from the onion and garlic, dice the onion and garlic finely and add it into the frypan.

Cook until softened and then add the following;

– Frozen peas and mixed vegetables
– The red and Yellow Capsicums, slice into thin strips and cut in half
– Cut the small zucchini (leave the skin on) into rounds and then cut in half
– Add the half portion of whole tomatoes to the pan

Add the one and a half salt-reduced vegetable stock cubes by thinly slicing it over the pan, ensuring even distribution.

Pour the chickpeas on top of the vegetable mix when it shows a significant reduction in tenderness.

Thoroughly mix everything in the pan together and cook for a further five minutes.

Further note:

Toast two slices of bread and pour the stew over the top. Delicious!

I hope you enjoy this dish as much as I do.

Comments

comments