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.
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, 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.