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Mushroom & Chickpea Stew

Just when I thought the weather was getting warmer, it changes again and I’m back to walking our dog with my thick winter coat on!  I promise there will be some lighter, salad recipes coming your way soon, but in the meantime, I hope you enjoy this comforting vegan mushroom and chickpea stew.

I found the recipe online (it’s originally from Deliciously Ella) and made just a couple of little changes to suit my taste buds.

Mushroom & Chickpea Stew
Serves 6
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
Ingredients
  1. 1 onion, diced
  2. 3 garlic cloves, finely diced
  3. 8 medium carrots, peeled and sliced
  4. 850g mushrooms, thinly sliced (leave some small ones whole)
  5. 4 tsp tumeric
  6. 4 tsp ground cumin
  7. 3 tsp mild chilli powder
  8. 2 tbsp olive oil
  9. 3 x 400g tins chopped tomatoes
  10. 7 tbsp tomato puree
  11. 600ml boiling water
  12. 2 x 400g tins chickpeas, drained & rinsed
  13. Large handful of flat leaf parsley, finely chopped (stalks removed)
  14. Juice of 2 lemons
Instructions
  1. In a large pan saute the onion and garlic in the olive oil for about 5 minutes or until soft and translucent.
  2. Add the tumeric, cumin and chilli and cook for a further minute.
  3. Pour in the chopped tomatoes, tomato puree, boiling water, then add the sliced carrots and mushrooms.
  4. Bring to the boil and then reduce the heat and simmer for 30 minutes.
  5. Add the chickpeas and parsley and cook for a further 20 minutes.
  6. Remove from the heat, add the lemon juice and serve.
Notes
  1. Nutritional Information: 1 serving = 292Kcal, 41.2g carbohydrate, 15.1g protein, 6.8g fat
  2. These numbers are approximate and are calculated using MyFitnessPal.
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