Vegan Chickpea Stew

Vegan Chickpea Stew

The freshest vegan stew. The tahini dressing makes it extra delish.

Notes:

Make sure you cook the peppers until they are beautifully soft.

Cooking Time (Includes Preparation Time): 1 Hour

Feeds: 4 People

Ingredients:

  • 6 Peppers - £1.91

  • Garlic - £0.30

  • 1 Bunch of Coriander - £0.70

  • 2 x 400g Tins of Butter Beans - £0.80

  • 400g Tin of Chickpeas - £0.40

  • Tahini - £2.29

  • 1 Lemon - £0.30

  • Harissa Paste - £1.95

  • Smoked Paprika - £0.80

  • 1 White Onion - £0.16

  • 200g of Spinach

  • Total Cost - £9.61

Method:

  1. De-seed and slice up your peppers. Chop up your onion.

  2. Add a drizzle of olive oil to a pan. Add peppers and onion. Fry until soft.

  3. Add a handful of chopped coriander, a garlic clove, 3 teaspoons of harissa paste and 2 heaped teaspoons of paprika. Mix well.

  4. Add your butter beans and chickpeas to the pan with the water. Simmer on a low heat for 30 minutes.

  5. Dressing time. Mix the juice of a lemon, 2 tablespoons of tahini, salt and pepper. Add water to loosen the dressing (as much as required).

  6. Add 4 generous handfuls of spinach to the pan and allow to wilt. Season with salt and pepper.

  7. Serve in a bowl with a nice drizzle of dressing on top.

 

 

 

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