Our Chunky Chickpea Stew is the perfect plant-based winter warmer – packed with flavour, delicious and healthy. It couldn’t be easier to make and tastes insane. Recipe taken from our 21 Day Kickstarter Plan.
400g new potatoes, quartered
400g carrots, cut into thick slices
1 tbsp. olive oil
1 onion, peeled/diced
5 cloves garlic, peeled/chopped
1 red pepper, deseeded/chopped into large pieces
1 yellow pepper, deseeded/chopped into large pieces
1 x 400g tin cooked chickpeas (drained weight 240g)
2 tsp. mixed herbs
1 tsp. sweet paprika
3 courgettes cut into large chunks
50g pitted olives in brine, halved and drained
Salt and pepper, to taste
Handful fresh parsley, roughly chopped or torn
Place the potatoes and carrots in a saucepan, cover with water and add ½ tsp. salt. Bring to the boil and then turn down to simmer until the carrots are soft.
Heat the olive oil in a large frying pan on a medium heat and add the onion, garlic and peppers. Stir fry until the vegetables have browned slightly.
Drain the potatoes and carrots and add to the frying pan.
Add the passata, chickpeas, paprika and mixed herbs and stir together to combine.
Bring the stew to a low boil, then reduce to simmer until the sauce has thickened to your liking.
Just before serving add the olives and courgettes. Cook for 3–4 minutes until the courgettes have softened but still have a slight crunch.
Season to taste and served topped with fresh parsley.