Autumn Chickpea and Veggie Stew

As mentioned previously in our green soup post, we’ve just entered Autumn. Despite the beautiful colours and cosy evenings, this change in season has left us feeling a little ‘under the weather‘ so to speak. After a long day at uni all we wanted to do was curl up on the couch with a big bowl of warming stew. So guess what, that is exactly what we did. 

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Well, that’s kind of what we did. First we had to get changed out of our uncomfortable uni clothes (hello tight jeans and winter boots), unpack our uni bags (weighing what feels like a small house) and drive to the shops to buy the ingredients……eugh. 

Anyway, once back home, we put together this chickpea and vegetable stew with immune boosting spices to combat this change in season. This recipe is super easy to put together, especially on those ‘I just can’t be bothered cooking anything’ kind of days and it’s extremely nutrient dense which makes it a wonderful nourishing dinner. 

Your house will be filled with a comforting fragrance and your tummies will be filled with an array of nourishing veggies. Need we say more?

Ingredients

– One broccoli head

– 2 carrots

– 1 zucchini

– A bunch of asparagus

– Half a cup of organic frozen peas

– Half a medium sized purple sweet potato

– 1 can of organic, reduced salt* chickpeas

– 2 cans of organic reduced salt* whole tomatoes

– Half a diced brown onion

– 2 garlic cloves (minced)

– 1 small knob of ginger finely sliced

– 2 teaspoons of turmeric

– 1 teaspoon of cumin

– Half a teaspoon of cayenne pepper

– 1 Bay leaf

– 1 teaspoon of coconut oil

– Himalayan salt and pepper to taste

– Shredded spinach and kale

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Method

1. Wash and chop all the vegetables into two centimetre pieces

2. In a medium sized pot, heat the coconut oil for a minute or so. Add the onion, garlic and ginger with a dash of water. Stir till the onion browns without it burning.

3. Add a little more water plus all the spices. This should create a paste like consistency

4. Add the vegetables (Except the chickpeas and tomatoes) and mix through with the onion and garlic paste.

5. Once the veggies have tenderised a tad, add the two cans of organic salt reduced tomatoes and bring to the boil.

6. Once boiled, reduce the heat to a simmer and add the chickpeas.

7. Cover the pot and cook for 15-20 minutes.

8. Once cooked, stir through the spinach and kale.

9. Serve either on it’s own or with some steamed brown rice or quinoa.

The loveliest meal filled with immunity boosting properties. Perfect for a cosy autumn evening

M + S xxx

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