It’s getting darker earlier, getting colder and leaves on the trees are shedding. You know what this means, Autumn is here!
The days of going out in shorts and a tank are long gone, and now it’s time to snuggle up in a cozy jumper by a fire and binge on pumpkin pie!
This stew is filling and hearty and super healthy – eating this will totally undo the damage of eating countless amounts of pies over the holiday season.
It’s filled with fibre from the chickpeas (it will fill you up), vitamin C and D, beta carotene, folate and so much more. So eat your heart out!
Chickpea Stew vegan, gluten free, dairy free
1 400g can chickpeas
1 400g can chopped tomatoes
2 cloves garlic, chopped
1 medium white onion, diced
4 medium carrot, cut into chunks
1 leek, cut into chunks
Handful of chestnut mushrooms, cut into quarters
150ml White wine
1 cube chicken stock
1 tbsp each of dried basil, thyme and oregano.
Sauté garlic and onions in olive oil until soft and translucent.
When this happens, add carrots and leeks for about 5 minutes. Season with salt and pepper.
Drain and add chickpeas.
Add 500 ml of water and bring to a boil. Once this happens, add herbs.
Turn heat to medium low and simmer for about 20 minutes.
Add 50ml of the wine and wait 5 minutes until evaporated.
Then add the chicken stock, tinned tomatoes and mushrooms.
Simmer on low heat and 100ml of wine.
Season with salt and pepper to taste and cover with lid until ready to serve.
When serving, reheat and serve with couscous or crusty bread.