Vegan Chickpea Stew

I was at a loss as to what to name this. It’s technically not a curry. It is more like a tagine in texture, just not cooked in a clay tagine pot. Whatever you call it, it’s delicious, earthy, and packed full of veggies!

Ingredients (serves 4)

  • 300g passata
  • 3/4 cup vegetable stock
  • Extra virgin olive oil
  • 2 tsp crushed garlic
  • 1 small potato
  • 1/4 medium sized butternut pumpkin
  • 1/2 large eggplant
  • 1 can chickpeas, drained
  • 1.5 tsp Ras el Hanout (or Moroccan spice mix)
  • 125g baby capsicums
  • 3 large carrots
  • Handful fresh flat leaf parsley
  • 1 tsp fresh garlic chives
  • Spinach leaves, cherry tomatoes and brown rice to serve

Method

  1. Dice the potato, pumpkin, eggplant, capsicums and carrots into large chunks of similar size.
  2. In a large fry pan over medium heat, briefly sauté the garlic in olive oil until fragrant.
  3. Add the potato, pumpkin, carrots, 1/2 cup chicken stock and passata with the spice mix and bring to a simmer until soft (about 15 minutes).
  4. Add the eggplant, capsicums and fresh herbs, and continue to simmer until soft (about 5-10 minutes).
  5. Remove from the heat and stir in the chickpeas. Serve with fresh baby spinach and brown rice, with cherry tomatoes to garnish.

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