Chickpea Tuesday Stew

To celebrate the first ever Chickpea Tuesday I devised a rather tasty stew. Here's the recipe, which is vegan friendly, as opposed to vegan hostile. Measurements aren't exact, I kinda made it up and so have done some guess work. My style of cooking is hardly a science and nor should yours be. Enjoy it!

Chickpea Tuesday Stew

Oil of choice (I use walnut. Yummers)
1 large red onion, chopped however you like
1 tsp puréed garlic
1 tin of chopped tomatoes
2 tins of chickpeas (yes, TWO)
1 small tin (140g) of double concentrate tomato purée
big old double-handful of spinach
50ml water
1tsp dried rosemary
1tsp dried tarragon
A couple of pinches of cayenne pepper (too much of this and you'll have more of an explosion rather than a kick)
Salt/pepper to taste

(Served with brown rice)

It makes about 4 portions, ready for freezing which is perfect for singletons like me.

The 'How To' Part:
Heat oil, add onion. Cover and sweat till soft.
Add garlic purée and chickpeas and heat for another couple of minutes
Add tinned tomatoes, tomato purée, water and everything else EXCEPT for your spinach. That goes in last.

Keep on a low heat for 15-20 minutes, or however long it takes your brown rice to cook. When the rice is almost done, add your spinach to the stew and mix through on the heat until it's as limp as...


Viola. Quick, easy, healthy, vegan munch. Win.


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