Spiced Mushroom Chickpea Tomato Stew Recipe Vegetarian Vegan Food

SPICY TOMATO CHICKPEA STEW

Steps:

• Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
• Mix in spices and cook for 1-2 minutes.
• Stir in chopped tomatoes, tomato puree and chickpeas.
• Bring to a boil, then reduce the heat and simmer for about 15 minutes.
• Season well with salt and freshly ground pepper.
• Just before serving stir in the parsley.

CHICKPEAS WITH TOMATOES & SPINACH

Steps:

• Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
• Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
• Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

TOMATO, MUSHROOM AND CHICKPEA STEW

Steps:

• Heat oil in large pot.
• Cook onions over medium-low heat until translucent, but not golden.
• Add garlic and mushrooms, cook another 3 minutes.
• Add vinegar, cook 3-4 minutes more, stirring continuously.
• Add tomatoes, chickpeas, capers, olives, oregano, S&P.
• Cook about 15 minutes more.
• Serve over rice or orzo.