Ingredients and Flavours
I always like to think of good food in terms of a super basic equation. Quality ingredients + the perfect blend of spices = unbeatable flavour. It’s really that simple.
When you look into it, the ingredients in this stew are actually super simple. Some sun-dried tomatoes, roasted red peppers, and tomato puree for that rich base, matched with sweet white miso and nooch for a nutty umami hit. Combine those flavours with some smoked paprika, fresh herbs and dijon and you’ve got yourself a dish you’ll want on rotation all week.
And don’t forget those queen chickpeas. Total game changer when it comes to plant based cooking. I’m slowly converting everyone into bold bean fanatics, one recipe at a time.
Top this chickpea stew with a few good glugs of chilli oil, fresh herbs, and some coconut yogurt if you fancy it. Tear up some warm flatbreads and enjoy this stew with your favourite people. Happy munching!
- 3 tbsp extra virgin olive oil
- 1 medium onion, finely diced
- 2 ribs / sticks celery
- 1 large carrot
- 3 garlic cloves
- 4 sprigs fresh thyme (or 1 tsp dried)
- 2 sprigs fresh rosemary (or 1/2 tsp dried)
- 2 dried bay leaves
- 1/2 tsp salt
- 1/3 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp white miso
- 1 tbsp sun dried tomatoes, chopped
- 1 tsp dijon mustard or hot mustard
- 2 tbsp tomato puree
- 3 tbsp nutritional yeast
- 2 roasted red peppers, chopped (fresh or jarred)
- 1 700g jar queen chickpeas
- 2.5 cups broth
- 1 tbsp lemon juice
- Drizzle chilli oil
- 2 tbsp parsley or coriander, finely chopped
- Heat the olive oil or avocado oil in a non stick pan. add the onion, celery, carrot and sauce on a medium heat for 3 - 4 mins until soft. Add the garlic for 1 min.
- Add the thyme, rosemary, bay leaves, salt, pepper, paprika, miso, sundried tomatoes, dijon, tomato puree, nutritional yeast, peppers, chickpeas (with about 2/3 of the juice) and broth. Stir well. Cook for 20 - 25 mins on med / low heat until nice and thick. Using the chickpea water makes it super tasty, thick and means you need much less salt)
- Remove the bay leaves and then place 3/4 cup of the mix in a jug and blitz with a stick blender till smooth. Add back to the pan and stir to combine. This will make it super creamy and tasty without having to add lots of cashews or vegan cream cheese alternatives!
- Stir through lemon juice and adjust spices and seasoning to taste.
- Serve with a good drizzle of chilli oil and fresh parsley or coriander. Option to add some coconut yoghurt too.