Beetroot and Almond Stew | Vegan Stew Recipe

Ingredients

• 1 tbsp coconut oil
• 1 red onion, halved and sliced
• 3 medium beetroots, peeled and cut in to cubes
• 2 medium carrots, peeled, halved and cut in to slices
• 1 tsp cumin
• 300ml vegetable stock
• 7 Brussels top leaves (or shredded greens)
• 400 g canned cooked chickpeas
• 1 tsp fresh root ginger, grated
• 1 tsp ground coriander
• 1 tbsp pumpkin seeds
• 200 g grains of choice (amaranth, quinoa, rice or couscous, to serve)
• 2 tbsp rolled oats (use gluten-free if needed)
• 2 tbsp flaked almonds
• ½ tsp garlic salt