Vegan Chickpea Stew
Vegan Chickpea Stew with spinach, carrots and roasted red peppers, a delicious midweek meal that is ready in only 30 minutes. Super nutritious, low in calories, and gluten free, this stew goes well with the whole family. A great meat-free dinner recipe that is vegetarian and vegan friendly too. If you are looking for recipes on a budget, this chickpea stew is the recipe for you. Comfort food for chilly days.
Servings: 4 people
Calories: 68kcal
Ingredients
- 2 tins cooked chickpeas
- 1 red onion
- 2 carrots
- 2 celery sticks
- 1 roasted red pepper (from a jar is fine)
- 2 cups vegetable stock (broth)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 3 cubes frozen spinach
- 1 tablespoon vegetable oil
- 2 cloves of garlic
- 1 tablespoon tomato puree
Instructions
- Peel and chop the onion, heat up the oil in a pan, and gently fry the onion with a pinch of salt until it softens.
- Add the peeled and chopped carrots, celery, roasted red pepper, chickpeas and cook for a further 1-2 minutes.
- Pour in the vegetable stock, then leave to cook for 15-20 minutes until the veggies are tender.
- Add the frozen spinach and tomato puree together with the garlic, and leave to cook for a further 5 minutes.
- Season well with salt and pepper.
Nutrition
Calories: 68kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 782mg | Potassium: 220mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5590IU | Vitamin C: 9.7mg | Calcium: 31mg | Iron: 0.3mg