Nothing feels more comforting than a bowl of stew during the cold months.
At this time of year, I’m craving healthy but warming ingredients, I like to play around with foods and flavours –Beans, lentils, root vegetables and anything hot and spicy.
This winter stew is perfect for cold dark evenings, a spicy change from the heavily gravied stews we are used to in Ireland and calls for simple ingredients most of us keep on hand.
This is a vegan dish, but don't run away just yet if you're a meat lover, the chickpeas give it the protein punch needed in an easily filling main meal dish. The mushrooms add that "meaty" texture.
I like to serve this with quinoa or sometimes a pitta pocket to dunk.
Double the measures and freeze an extra batch, this tastes even better a day or two after cooking once the flavours have all mixed up together.
Ingredients
400g can chickpeas (drained)
1 can organic chopped tomatoes
2 tbsp tomato purée
1 green pepper
5-8 mushrooms
25g golden raisins
1/2 an onion
2 cloves garlic
1 red chilli (can use 2 for a spicier kick)
Juice 1/2 lemon
Pinch of salt&black pepper
1 tsp ground cumin
1 tsp ground coriander
Sprinkle Cinnamon Powder (trust me ;) )
1 tbsp of coconut/walnut/macadamia oil
How to:
Chop up mushrooms, onion, garlic, peppers and chillies.
Lightly sauté all the veggies and chillies in the tablespoon of oil along with ground coriander and cumin, stir gently for 4-5 minutes until veggies are cooked.
Add chopped tomatoes and tomato purée before adding the can of chickpeas and squeeze of lemon.
4. Add salt and pepper along with cinnamon at the end and allow to simmer on a lower heat for about 25 minutes.
Serve with a sprinkle of chopped fresh parsley!
TIP: Add a dollop of Greek yoghurt on top once served to cool the spicy kick!
So delicious! thank you for your post.
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