Vegan Chickpea Stew Recipe
By Earth of Maria
🔪Prep Time: 0 mins
👩🍳Cook Time: 27 mins
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
2 large carrots, peeled and chopped
2 large bell peppers, diced
3 tbsp tomato paste
3 cups cauliflower, florets
1 large zucchini, chopped
7 oz tomatoes, diced
2 tsp smoked paprika
1 tsp cumin
1/2 tsp turmeric
2 cans chickpeas, (1 1/2 cups or 14 oz cooked chickpeas)
2 cans tinned tomatoes, (14 oz)
3 cups veggie broth
2 tbsp tamari
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp maple syrup
2 cups spinach
1Heat olive oil in a pan over a medium heat, adding the onion and garlic. Cook for 2-3 minutes to allow them to soften.
2Add the carrots and bell peppers together with the tomato paste, cooking for 3-4 minutes more.
3Now add the cauliflower, zucchini and tomatoes. Stir the vegetables together, then add the paprika, cumin and turmeric. Cook for around 5 minutes, stirring frequently.
4Add the chickpeas, tinned tomatoes, veggie broth, tamari, dried basil, dried thyme and maple syrup. Simmer for 15 minutes, stirring occasionally. You may wish to add more veggie broth if necessary to achieve your desired thickness.
5At the last minute, stir in the spinach and serve with rice or any other side of your choice when it wilts.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.