One-Pot Velvet Chickpea and Root Veg Stew Recipe

Ingredients

• 1 tbsp (15 ml) olive oil
• 150g large onion peeled and diced
• 3 cloves garlic finely chopped
• 300g carrots peeled and cut into 2cm chunks
• 200g parsnips peeled and cut into 2cm chunks
• 250g potatoes peeled and cut into 2cm chunks (Charlotte or Maris Piper work well)
• 400g tinned chopped tomatoes
• 2 tbsp (30g) tomato paste (adds depth and thickness)
• 2 x 400g tins (drained weight approx 480g) tinned chickpeas drained and rinsed
• 800 ml vegetable stock (low-salt if preferred)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 bay leaf
• 1 tsp sea salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1 tbsp (15 ml) lemon juice (brightens the stew)
• 100g baby spinach roughly chopped (optional for extra green and fibre)
• 15g fresh parsley chopped (to garnish, optional)