Скачать или смотреть Smoky Chickpea Stew 🔥 full recipe in description

The ingredients and steps for this Smoky Chickpea Stew are below, but if you want the full recipe with my wonderfully written notes - head to the SO VEGAN App or website:

App 👉 https://sovegan.app/go
Website 👉https://www.wearesovegan.com/smoky-ch...

This recipe reminded me why I love cooking so much. It’s not always easy finding time to cook a bit slower - but when I get the chance to take my time in the kitchen, I find it one of the most grounding and rewarding things to do.

Serves 4

🌱 olive oil
🌱 1 onion
🌱 1 carrot
🌱 1 red pepper
🌱 3 garlic cloves
🌱 2 tsp smoked paprika
🌱 1 tin of chopped tomatoes
🌱 2 tins or 1 large jar of chickpeas
🌱 2 tbsp black olive tapenade
🌱 2 tbsp tomato purée
🌱 salt + pepper
🌱 240g (1.33 cups) couscous
🌱 500ml (2 cups) veg stock
🌱 1 lemon
🌱 2 tsp white miso paste
🌱 serve: cooked broccoli, plant-based yoghurt and mint

Sauté the onion, carrot and red pepper for 10-15 minutes or until the onion is caramelised.

Stir in the garlic and smoked paprika. Cook for a few minutes.

Add the tinned tomatoes. Then fill 3/4 of the tin with water and swirl it around before pouring the water into the pot.

Add the chickpeas (with all their juices), tapenade, purée and pinches of salt and pepper. Bring to a simmer, then lower the heat a touch and cover loosely with a lid. Leave to bubble away for 20-30 minutes or so – stirring occasionally.

Combine the couscous and stock in a large bowl, then cover with a plate.

Add the lemon juice and miso to a small bowl, then stir until well combined.

Stir the lemony miso mixture into the stew. Finally, season to taste with more salt and pepper, if necessary.

Serve the stew in bowls with couscous, broccoli, yoghurt, mint, extra virgin olive oil and freshly ground pepper.