Vegan Chickpea Stew | sheerluxe.com

Vegan Chickpea Stew

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Prep Time: 15 Minutes | Cooking Time: 50 Minutes

Serves 4–6

This veggie stew not only packs in the nutrients, but it also has a very meaty taste thanks to the bold and juicy flavours and is just as filling (if not more) than a beefy stew.

INGREDIENTS:

  • 2 tbsp of olive oil
  • 1 large onion, finely chopped
  • 1 large red bell pepper, finely diced
  • 2 celery stalks, finely diced
  • 2 garlic cloves, crushed
  • 2 tsp of sweet paprika
  • 1 tsp of smoked paprika
  • 1/2 tsp of chilli flakes
  • 1/2 tsp of dried oregano
  • 1 pinch of saffron threads
  • 400g (14 oz) of tinned whole peeled tomatoes
  • 750g (1 lb 11 oz) of potatoes, peeled and chopped into chunky pieces
  • 400g (14 oz) of carrots, peeled and cut into chunky pieces
  • 400g (14 oz) of cooked or tinned chickpeas, drained and rinsed
  • 350g (121/2 oz) of silverbeet (Swiss chard) stalks removed and chopped, leaves sliced
  • 2 fresh bay leaves
  • Small handful of thyme
  • 1 litre (34 fl oz/4 cups) of vegetable stock, plus extra if necessary
  • A handful of flat-leaf parsley, roughly chopped
  • Crusty bread, to serve

METHOD:

  1. Heat the oil in a large casserole dish over medium heat. Add the onion, bell pepper, celery and garlic along with a good pinch of salt. Reduce the heat to low and cook, stirring occasionally, for about 15 minutes or until very soft.
  2. Add both paprikas, chilli flakes, oregano and saffron and cook for 1 minute.
  3. Add the tomatoes, breaking them up with a spoon, then cook on the lowest heat for about 20 minutes or until the mixture is thick and jammy.
  4. Add the potato and stir well to coat. Add the carrot, chickpeas, silverbeet stalks, bay leaves and thyme, then pour over the stock. You want to make sure that everything is covered in the liquid so add a little more stock, if necessary.
  5. Season with salt and pepper.
  6. Cook over low heat for approximately 1 hour or until the potatoes can be easily pierced with a knife. Add the silverbeet leaves and cook for a further 5 minutes until the leaves are wilted but still bright green. Finish with the chopped parsley and adjust the seasoning, to taste.
  7. Serve with piles of crusty bread.

 

Recipe courtesy of Smith & Daughters: A Cookbook (That Happens To Be Vegan) by Shannon Martinez and Mo Wyse (Hardie Grant, £20)