Name: Vegan Chickpea Stew
Total time: 60 min
Yield: 4
Ingredients: 6 Peppers; 1 Onion; 1 Garlic Clove; Bunch of Coriander (50g); 2 x 400g Tins of Butter Beans; 1 x 400g Tin of Chickpeas; 2 Tbsp Tahini; 1 Lemon; 3 Tsp Harissa Paste; 2 Heaped Tsp Smoked Paprika; 1 Onion; 200g Spinach; Olive Oil

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What's On

Easy

Cost 3

£8-12

MOB Icons White Dietary 2

Vegan

MOB Icons White Dietary 4

Veggie

MOB Icons White Dietary 1

Gluten-Free

Dairy-Free

MOB Icons White Dietary 3

Pescatarian

Shellfish-Free

Z49 A6286 2

Dinner

De-seed and slice up your peppers. Chop up your onion.

Add a drizzle of olive oil to a pan. Add peppers and onion. Fry until soft.

Add a handful of chopped coriander, a garlic clove, harissa paste and paprika. Mix well.

Add your butter beans and chickpeas to the pan with the water. Simmer on a low heat for 30 minutes.

Dressing time. Mix the juice of a lemon, tahini, salt and pepper. Add water to loosen the dressing (as much as required).

Add 4 generous handfuls of spinach to the pan and allow to wilt. Season with salt and pepper. Serve in a bowl with a nice drizzle of dressing on top.

Autumn

Bell Pepper

Onion

Garlic

Clove

Coriander

Gram

Drained Butter Beans

Drained Cooked Chickpeas

Tahini

Tablespoon

Lemon

Harissa

Teaspoon

Smoked Paprika

Spinach

Salt

Pepper

Olive Oil

Homepage

Vegan Chickpea Stew

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The creamy tahini dressing drizzled all over the rich, smokey stew is nothing short of sublime. Such a satisfying dish.

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