This weeks meatless Monday is one of my favourite comfort food’s when the weather gets cooler. This chickpea recipe is something I have been eating since just after Ra-Ra was born and I needed something quick and easy but substantial too. You can add chorizo and/or spring greens if you like or can tolerate but I have found it is perfectly fine without! It has little fat content before toppings so is good for a filling meal when you maybe watching your weight. This can be vegan, vegetarian, gluten free or with meat but all which ways it really is a delightful party in your mush!
- 1 tin of chickpeas
- 1/2 bell pepper red, yellow or orange work best
- 2 shallots
- 1 tin chopped tomatoes
- 1 tsp chilli flakes
- 1 tsp cumin (ground or seeds are fine)
- 1 tsp smoked paprika
- spring greens (optional)
First of all you want to dice your shallots and pepper into small pieces and put to one side. In a medium sized pan place the spices and dry fry for about 30 seconds stirring continuously. Now add a little oil of your choice and the veggies.
Once the veggies have softened add in the tin of chopped tomatoes and stir. Drain the tin of chickpeas and remove any loose skins and discard, now add into the pan and let it simmer for about 15 minutes, stirring occasionally. If using the spring greens you want to remove any hard stems and add in when you add the chickpeas.
I usually top this with cheese but to keep it vegan you can add nutritional yeast or you can top it with vegan parmesan which is cashews, garlic powder and nutritional yeast blended together.
I hope you fancy trying this stew and if you do let me know how it goes and any adjustments you made to the dish!