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Smoky Chickpea and Potato Stew

This is a perfect vegan stew for Autumn days like today. I had a craving for something tasty, filling and warm. It's got quite a long ingredient list but that's just because I had them in the cupboard and in the bottom of the fridge along with a couple of tins of chickpeas and some kale I have growing in the garden. It's really up to you what you do and do not shove in it, it could just be chickpeas, potatoes and kale. That would make just as good a stew. I also have made alot so that we've got lunches during the week.

CategoryDifficultyBeginner

Yields10 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Main Stew ingredients
 2 Onions
 2 Carrots
 1 Butternut Squash chopped
 2 g Chickpeas
 1 Kohlrabi
 6 Fresh Cherry Tomatoes (sliced in two)
 500 g Baby Potatoes
 200 g Runner Beans
 100 g Kale
 400 g Tinned Tomatoes
Herbs and Spices
 2 Garlic cloves finely chopped
 0.50 tsp Fresh Ginger finely chopped
 ½ tsp Dried Rosemary
 1 tsp Ground Cumin
 1 tsp Ground Coriander
 1 tsp Sweet Paprika
 1 tsp Smoked Paprika
 1 Vegetable Stock Cube
 1 Sun Dried Cherry Tomatoes
 1 Dried Chipotle pepper (soaked in hot water & finely chopped, save the water)
 Salt and Pepper to taste

1

Chop all the fresh veg (bar the runner beans and kale) and fry off in your favourite oil until transluscent. I had some smoky flavoured oil, so to enhance the smoky flavour of the stew, I just used that. Add the garlic and ginger as well.

2

Add all the dried herbs and spices as well as the chopped chipotle pepper plus the stock cube, I also threw in 1/2 dozen of my sundried tomatoes and a pot of my roasted tomato sauce but you can always just use a squirt of tomato paste and tinned tomatoes.

3

Add the drained chickpeas, you can save the chickpea water (aquafaba) for vegan meringues etc. if you want to. Add enough water to not quite cover the veggies. Put a lid on the stew and cook for 10-15 minutes.

4

Add the runner beans and kale, I had a mix of different kales that I'd grown in the garden. I love kale!

5

Mix well and cover, cook until the potatoes are cooked through and the runner beans are soft. It's quite spicy so serve it with a dollop of coconut yoghurt or sour cream, labneh or greek yoghurt if not vegan. Crusty bread to mop it up is always a good idea.

Ingredients

Main Stew ingredients
 2 Onions
 2 Carrots
 1 Butternut Squash chopped
 2 g Chickpeas
 1 Kohlrabi
 6 Fresh Cherry Tomatoes (sliced in two)
 500 g Baby Potatoes
 200 g Runner Beans
 100 g Kale
 400 g Tinned Tomatoes
Herbs and Spices
 2 Garlic cloves finely chopped
 0.50 tsp Fresh Ginger finely chopped
 ½ tsp Dried Rosemary
 1 tsp Ground Cumin
 1 tsp Ground Coriander
 1 tsp Sweet Paprika
 1 tsp Smoked Paprika
 1 Vegetable Stock Cube
 1 Sun Dried Cherry Tomatoes
 1 Dried Chipotle pepper (soaked in hot water & finely chopped, save the water)
 Salt and Pepper to taste

Directions

1

Chop all the fresh veg (bar the runner beans and kale) and fry off in your favourite oil until transluscent. I had some smoky flavoured oil, so to enhance the smoky flavour of the stew, I just used that. Add the garlic and ginger as well.

2

Add all the dried herbs and spices as well as the chopped chipotle pepper plus the stock cube, I also threw in 1/2 dozen of my sundried tomatoes and a pot of my roasted tomato sauce but you can always just use a squirt of tomato paste and tinned tomatoes.

3

Add the drained chickpeas, you can save the chickpea water (aquafaba) for vegan meringues etc. if you want to. Add enough water to not quite cover the veggies. Put a lid on the stew and cook for 10-15 minutes.

4

Add the runner beans and kale, I had a mix of different kales that I'd grown in the garden. I love kale!

5

Mix well and cover, cook until the potatoes are cooked through and the runner beans are soft. It's quite spicy so serve it with a dollop of coconut yoghurt or sour cream, labneh or greek yoghurt if not vegan. Crusty bread to mop it up is always a good idea.

Smoky Chickpea and Potato Stew
Smoky Chickpea and Potato Stew

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