Healthy Chickpea Stew

I’ve finished my exams! Can I hear a woop to the woop?!
Seriously I’m so happy and excited – thank god it’s all over!!

ANDDD this means I now have loads of time to make new yummy summer recipes! I know stew isn’t what you typically think of in summer but it’s suddenly got cold again in London (boo) and this actually tastes great cold. I would recommend simmering it until its super thick, and I bet it would be great at a little tapas party or something! You could always use cannellini beans instead – whatever floats you boat!

But I do have a delicious salad coming up soon along with some other favourites that I’ve recently been cooking, so make sure to check back!

Thank you for all the great feedback on the channel by the way! It seriously makes me sososososososo happy that your enjoying the videos! 🙂 So here’s a tutorial below!

Healthy Chickpea Stew vegan, dairy free, gluten free
Serves 2 (as a main) or 4 (as a starter/ side)

1 can of chickpeas
1 small onion, finely diced
1 carrot, cut into quarters
1 courgette, cut into half moon shapes
Bunch of spinach
Tomato Passata
Water
Extra virgin olive oil

Herbs and spices you will need:
Dried oregano
Cinnamon
Paprika
Salt and pepper to taste

Saute the onions in extra virgin olive oil until softened and translucent.

Add the carrots and cook for a few minutes until soft

Once carrots have started to soften, add the spices and stir until fragrant.

Add the chickpeas and courgette and stir around so they are coated in the herb and spice mixture.

Add the tomato passata and water and simmer for about 20 minutes or until it reaches your desired consistency.

Just before serving, add the spinach and let it wilt in the heat of the stew.

You can serve it as it is, or with couscous or bread on the side.

15 Minute Vegan Stew

I’ve recently just been revising all day erryday so haven’t really had time to sit down and cook a proper fancy meal. I don’t know about you, but i love grazing on snacks throughout the day, so it’s totally cool, but sometimes I crave that home cooked meal!

This is perfect for those times, because as a student, I don’t want to spend hours standing in the kitchen for one thing to be done. Also, this required one pan (and one saucepan to boil something in… But that doesn’t really count), so minimum washing up! Can I get a woop woop?!

This is super hearty and packed with goodness. The mushrooms give a real depth and meatiness, but if you really are insistent on adding meat or fish, I would recommend adding something that can stand up to the strong flavours of the sauce.

15 Minute Vegan Stew vegan, gluten free and dairy free
Serves 1 large serving (or two smaller)

1/3 aubergine, diced into small cubes
note: I took the skin off my aubergine as it was really tough
1/2 leek, sliced
3 chestnut mushrooms, diced into small cubes
Tomato passata
Oregano
Salt and pepper
Extra virgin olive oil

optional: I thought after that carrot would be a really good addition, so I might try that next time too!

Boil some water in a pan and put the leeks in. Boil until softened and drain and let them cool on the side.

In another pan (or the same!) add the oil and sauté the small cubes of aubergine until soft.
Remember to add salt at this point so the flavour of the aubergines come out!

When they’re soft, add the diced mushrooms and sauté till soft.

Once softened add in the passata and the leek and add any more seasonings, such as oregano and more salt and pepper to taste.

When the stew has boiled down to your desired consistency, serve with couscous!

Aubergine and Chickpea Stew

I’ve been quite obsessed with chickpeas recently. I mean, I have hummus everyday (#hummusandcarrots4lyf) but I’ve also loved eating chickpeas ‘in the raw’ (roasted chickpeas, yes please)!

It’s no secret I love chickpeas in stews, as they really pack a protein punch so keep you full, aaaand I am also obsessed (probably an understatement) with aubergines. So I thought, why not make an aubergine and chickpea stew?! It’s an amazing combination of silky, melt inthe mouth aubergines with chickpeas and tangy tomato. Foodgasm in the mouth.

Aubergine and Chickpeas Stew
Serves 4

2 white onions, diced
1 large aubergine, cut into roughly the same size
2 carrots, chopped into roughly the same size
1 tin of chopped tomatoes (I also added passata to give it a smooth taste)
1 tbsp oregano
1/2 tbsp of paprika
Salt and pepper, to taste
Extra virgin olive oil, to cook

Saute the onions until soft and add garlic and carrots. When it all becomes fragrant, se aside.

Cook the aubergine until soft in some olive oil in a pan.

Once the aubergines are soft,a dd to the onion, carrot, garlic mixture an sauté so all the flavours are bound together.

Add the tomato tin (and passata if necessary) and possibly some water, as the stew will reduce.

Add the chickpeas and leave to simmer for a while.

Serve with couscous or with bread.

note: I would recommend making this in the morning so the flavours will be able to mingle together and it will taste super good!