Chickpea, Butterbean & Red Pepper Stew

Winter is coming. And so is my continued onslaught of big bowls of comfort food. This stew is full of flavour and really well balanced in nutrients. It keeps well so ideal for big batches and freezing. 100% plant based, but feel free to add in anything else you like. I have specified red peppers, but you can use whatever colour you like/have in the fridge. I like to eat this on it’s own, but if you’re looking for more bulk try it with brown rice or pasta.chickpea butter bean red pepper stew.jpg

Quarter 2 red peppers (removing the core) and half 4 large tomatoes (or a bunch of small ones), lay on a baking tray, drizzle with olive oil, salt & pepper and roast at 180C for about 25 minutes.

In a large pan, sweat 1 diced onion and 2 cloves of garlic until soft, add some dried herbs (I used oregano & basil), paprika and black pepper.ย  Add 1 drained tin of butter beans (or any beans) and 1 drained tin of chickpeas, along with 1 tin of chopped of tomatoes & 200ml water. Stir and leave to simmer.

When the peppers & tomatoes are roasted, remove from the tray, and cut in to small pieces (it’s okay if they’re slightly charred/blackened, it creates a caramelised flavour).

Leave to simmer gently stirring occasionally, until the sauce has reduced to a stew consistency.

Allow to cool slightly, then stir through 1 tbsp of coconut yoghurt (optional). Season to taste.

I served mine with fresh basil blitzed with olive oil, and a soft warmed wholemeal tortilla.

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