This stew is not only delicious. Is handy remake for meal preparation as this recipe would give you enough for a few days.
Also it doesn’t have to be vegan if you don’t want to. You can add some chicken if you wished.
I personally think you don’t have to eat animal protein all the time. I know very fit people who combines vegan and non vegan diets.
In my opinion plant based diet is the healthiest. So is nice to every now and again have meals that are free of animal protein.
2 cans of chickpeas (400 grams)
1 carton of passata (500 ml)
5 carrots peeled and chopped
30 mushrooms peeled and chopped
1 onion peeled and chopped
10 salad potatoes
400 ml of boiling water (or vegetable stock)
2 teaspoon of turmeric
2 teaspoon of grounded cumin
1 teaspoon of paprika
2 tablespoons of olive oil
Add olive oil in a big saucepan (I used one of those heavy ones used for slow cooking). Add carrots, onion and mushrooms.
Add paprika, turmeric and cumin. And cover with the passata and the boiling water or stock cube. Let veggies cook for 20 minutes.
In the meantime drain the water out of the chickpeas. Once vegetables are cooked add chickpeas and potatoes.
At this point check the taste. Add plenty of black pepper and sea salt to taste.
I served with quinoa and topped with fresh coriander leaves.