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Cuisine Magazine Recipes

Vegetable Stew

Posted on : 18-01-2016

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Ingredients

250g chickpeas, dried
Splash of apple cider vinegar
1 shallot or small red onion, sliced finely
2-3 cloves of garlic, crushed
2 carrots, diced
1 sweet potato, diced
1 parsnip, diced
1 handful of green beans, ends trimmed, and halved
1 large handful of fresh coriander, chopped
1 tin crushed tomatoes (400g)
1-2 tablespoons tomato puree
2 teaspoons turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon paprika powder
½ teaspoon nutmeg powder

Instructions

STEP 1

Firstly, soak the chickpeas in water with a splash of apple cider vinegar all day (or overnight). They will increase in size so make sure you have plenty of water. Drain them, rinse them, add them to a pot, cover with fresh water and boil with a pinch of salt till they become soft. From here, drain them and set aside ready for the recipe. If this process seems too laborious, you can use a 400g tin of beans instead.

​STEP 2

To make the stew, brown the shallots and garlic in a large pot in a little olive oil on medium heat, cook until soft.

​STEP 3

Add diced vegetables and beans and stir till coated.

​STEP 4

Pour in the tin of tomatoes and add the chickpeas and tomato puree, stir well.

​STEP 5

Add all of the spices, stir well, and cook the stew slowly for 20 to 30 minutes.

​STEP 6

Serve with a squeeze of fresh lemon, olive oil, a little sea salt and some crunchy toasted buckwheat bread.

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