Moroccan Chickpea Stew

I have been making and perfecting this recipe for a good few weeks now, and it has quickly become a favourite. It is the epitome of healthy comfort food- and perfect for vegans and non vegans alike. Packed with fresh veggies, and easily accessible ingredients that come in tins and packets, it is also student-proof. The colours, flavours and aroma of this dish are just so welcoming after a long day- and it doesn’t take too long to throw together at all. Add this to the fact that it makes four sizable portions and you have the perfect freezer stock up for any vegan student. My freezer draws are packed with the stuff…

Ingredients

  • 1 can chopped tomatoes
  • 1 can chickpeas (drained and rinsed)
  • 1 courgette
  • 1 aubergine
  • 1 box of closed cup mushrooms
  • 1 large carrot
  • 1 large onion
  • 1 large bell pepper, any colour (I used green)
  • 1 vegetable stock cube, made up with 150ml boiling water
  • 50g prunes, each chopped in half
  • 1/4tsp ground ginger
  • 1tbsp cumin
  • 2tsp turmeric
  • 1tsp cinnamon
  • 1tsp smoked paprika
  • 1/2 tsp hot chilli flakes
  • Freshly cracked black pepper
  • 2-3tsp vegetable gravy granules


Method

  • Chop up all of your vegetables
  • Add oil or fry light spray to a large pan, add the chopped onion and turn the heat up to medium high. Cook the onion until golden, before adding the carrots and all of the spices. Add a little water now as well, around 1-2tbsp, to deglaze the pan. After a couple of minutes, add the aubergine, bell pepper, and tinned tomatoes to the pan, as well as your stock.
  • Simmer this for 5 minutes on a low heat, before adding the courgette, and the mushrooms. Simmer for a further 10 minutes, before adding the chickpeas and the prunes.
  • Simmer for a few minutes more, to heat the chickpeas through and allow the prunes to acquire a melt-in-the-mouth texture. Following this add the gravy granules and keep on the heat for a about a minute to thicken the sauce.
  • Serve your stew with cous cous, or mixed quinoa and bulgur wheat (my choice), cooked according to packet instructions, and then mixed with pomegranate seeds…

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