I have recently become a chickpea convert and devised this quick stew using ingredients we usually have. Chickpeas are full of fibre, low-fat and, for a vegetarian or a vegan, should be a store cupboard essential.
Easy Chickpea Stew
- 1 tin of chickpeas, drained
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 sticks of celery, chopped (optional)
- A handful of spinach (optional)
- A handful of raisins (optional)
- 2 cloves garlic, crushed
- 1 red pepper, chopped
- 1 tin of chopped tomatoes and juice
- 1 carrot, diced
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 tbsp tomato paste
- 2 cups of water
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- Drain the chickpeas and rinse. You can set aside the aquafaba and use in my Vegan Yorkshire Pudding recipe (found here).
- Heat the oil in a large saucepan on medium-high heat. Add onions and cook until soft.
- Add the crushed garlic and cook for around a minute, being careful not to burn. Add the bell pepper, tinned tomatoes, carrots, chickpeas, parsley, cayenne, basil, celery (if using) and oregano.
- Add tomato paste, raisins (if using) and water, cover and bring to boil. Reduce to a simmer for around 20-30 minutes or until thickened. Add the spinach, if using, at the last minute to ensure it doesn’t wilt too much.
- Check seasoning. Add salt and pepper to taste.
- Serve with brown rice and salad.
Thanks for reading,
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