Quick veggie chickpea stew
A delicious winter warmer or the perfect summer refresher this dish is as versatile as it is tasty. Gluten free and vegan, it's perfect for everyone.
Equipment
- 1 Large frying pan or heavy based pot ideally with a fitted lid
Ingredients
- 400 mL Passata
- 1 zucchini
- 2 cloves garlic
- 1 tin chickpeas
- 1 carrot
- 1 small red capsicum
- bay leaf
- Optional extras, dried chilli flakes, oregano, half an onion
- Fresh herbs to finish such as parsley or basil
- 1 tbsp olive oil
Instructions
- Prep your vegetables. Roughly chop garlic, zucchini can be in chunky pieces such as half moons or slices, capsicum can be in large 2cm square pieces, dice the carrot. If using, onion can either be diced or cut into thin wedges.
- Put your frying pan or pot to medium heat and add olive oil. Add zucchini, capsicum, onion (if using) and garlic. Sauté briefly, allowing the garlic to soften and get some browning to the vegetables. This should take three or so minutes.
- Add the diced carrot and the passata. Add the bay leaf and any herbs or chilli you've chosen. Stir well and bring to a simmer.
- If your carrot pieces are large allow the stew to simmer for at least ten minutes then check to test their firmness.
- If the stew is too thick for your liking use some hot water to rinse the passata bottle and add this to the stew. 50-100mL should be sufficient.
- Add the chickpeas to the stew, mix well and cover with a lid. Leave the pot on low heat or gentle simmer.
- The stew is ready when the carrots have reached your ideal tenderness and the chickpeas are heated through.
- Garnish the stew with fresh herbs like basil or parsley. Enjoy!