One-Pot Velvet Chickpea and Root Veg Stew Recipe

Name: One-Pot Velvet Chickpea and Root Veg Stew Recipe
Total time: 55 min
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)

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A cosy, budget-friendly one-pot vegan stew that uses tinned chickpeas and seasonal root vegetables for a rich, velvety sauce with minimal washing up.

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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)