Carrot Chickpea Stew
A hearty vegan stew where the sweetness of carrots and nutty chickpeas take centre stage. Fragrant saffron, paprika, cumin, and coriander make this a warming, healthy, and filling supper, perfect with couscous or flatbread.
Instructions
- 1
Dissolve the vegetable bouillon cube (1 tsp) in boiling water (300 ml). Soak the saffron (6 strands) in the stock, if using.
- 2
Heat the sunflower oil (2 tbsp) in a large pan and fry the squash (0.5 butternut) and onion (1) for 5 minutes until the [onion] is softened. Add the garlic (2 cloves), ground coriander (0.5 tsp) and cumin (0.5 tsp) and cook for 1 minute. Then add the carrots (500 g), chopped tomatoes (1 can), [pinch dried chilli flakes] and chickpeas (1 can). Add the stock, cover and simmer for 20 minutes until the [carrots] are tender.
- 3
To serve, squeeze over the lime (1) juice and scatter over a light [pinch paprika]. Serve with [couscous] or [flatbreads].
Nutrition Facts
Per portion