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.

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Lemon Drizzle Cake and Exciting News!

Ok, so I’ve got some news.

And it’s quite a big deal.

But I’m super excited an I’ve finally just been like “YOLO I’m going for it!” (please don’t hate me for saying that haha)

Anywayyyy, I HAVE A YOUTUBE CHANNEL NOW!

It actually took me a while (probably longer than it should have, and I should have been revising :/) to do all the channel art, film the video and edit so it would mean the WORLD to me if you could check it out *sending virtual hugs and love* and it would make me feel like this.

So here’s my first video and I really super duper hope you enjoy it and tell me what you think in the comments below!

Obviously, I’m still going to be posting on the blog once a week but I’m going to try and film a recipe once a week as well!

 

Lemon Drizzle Cake
Makes 6 cupcakes

For the cake:
1 medium egg (55g)
55g self raising flour
55g softened butter
30g sugar (you can use 55g, but I like to make it a tad healthier by adding less in)
Zest of 1/2 lemon

For the drizzle:
Lemon juice
Icing sugar

Preheat the oven to 180 degrees Celsius.

Cream together the softened butter and sugar.

Add the egg and stir until combined and then add the lemon zest.

Add in half the flour and stir in until combined then add the other half but be sure to not over mix it or it will result in a hard cake.

Put the cake into the oven for 10-15 minutes until golden brown.

While the cake is baking, you can make the drizzle.
Mix the sugar and juice until it becomes smooth.

Once you take the cakes out of the oven, let them cool then drizzle the drizzle on top.

The cakes can be eaten straight away or (if you have the patience), eaten when the drizzle sets.