Hearty Chickpea and Veg Stew
The crisp weather and beautiful seasonal veg available at the moment can only mean one thing... soup time! Use whatever veg you have on hand for this recipe and enjoy with some buttery toasted sourdough for a deeply warming and nourishing meal. This will likely make enough for leftovers, which is ideal as it is even better the second night!
2 cups sweet potato and/ or pumpkin, 3cm diced
6 whole garlic cloves
2 large ripe tomatoes
1 tbsp extra virgin olive oil
1 tsp salt
2 stalks celery (incl. leaves), roughly sliced
1 bunch eschallot white ends, roughly sliced
1 tsp thyme leaves
1 tsp cumin seeds
1 tsp cracked black pepper
1 cup cauliflower leaf stems, roughly sliced
3 cups beef or veg broth
3 cups water
1 ½ cup cooked chickpeas
1 cup small cauliflower florets
Handful cauliflower greens, shredded
1 cup flat- leaf parsley, roughly chopped
Juice of half a lemon
- Toss sweet potato, pumpkin, garlic, and whole tomatoes in oil and salt, place on a tray and roast at 220° for 25 minutes.
- - In the meantime, in a medium- large saucepan over low-medium heat, add a big glug of olive oil, celery, eschallots, thyme, cumin, and pepper. Saute gently for 8-10 minutes.
- - Add cauliflower stems to saucepan and sauté over medium heat for 3 minutes, before roughly chopping the roasted tomatoes and garlic and adding to pot. Sauté for a further 2 minutes.
- - Add all liquid, remaining roasted veg, and chickpeas, cover and bring to the boil before reducing heat to a simmer for 20 minutes.
- - Add cauliflower florets, turn up heat slightly, keep covered and simmer for 5 minutes. Add cauliflower greens, stir through, and cook for a further minute.
- - Remove from heat and stir through an extra pinch of salt and the parsley.
- - Serve with a drizzle of olive oil, a squeeze of lemon, toasted sourdough, and if you have some on hand, a dollop of seasonal pesto.
Recipe created and written by Callan Barnes.
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