This vegan chickpea stew is everything you need for a busy weeknight dinner. Healthy, easy, and most importantly, delicious. Filled with cheap pantry ingredients like canned tomatoes, chickpeas, and spices.
Course Autumn, Main Course, Mains, Soups and Stews, Spring, Winter
Add the tomatoes and stock, stirring to combine. Stir in the chickpeas, then cover and bring to a bowl boil. Reduce the heat to low and simmer for about 30 minutes, or until the carrots are tender.
400 grams canned tomatoes*, 250 ml vegetable broth, 300 grams cooked or canned chickpeas
Taste and season as needed, and serve with rice, greens, and herbs. Leftovers can be kept in a sealed container in the refrigerator for 3-4 days and frozen up to 3 months.
2 big handfuls of greens, Brown rice or naan, Parsley or cilantro