Vegan Chickpea Stew

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Step 1.

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

Step 2.

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

Step 3.

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

Step 4.

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

Step 5.

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

Step 6.

Add 4 generous handfuls of spinach to the pan and allow to wilt. Season with salt and pepper. Serve in a bowl with a nice drizzle of dressing on top.

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

6 Peppers
1 Clove of Garlic
Bunch of Coriander
800g Butter Beans
400g Chickpeas
2 Tbsp Tahini
1 Lemon
3 Tsp Harissa Paste
2 Heaped Tsp Smoked Paprika
1 Onion
200g Spinach
Salt
Pepper
Olive Oil