Vegan Chickpea Stew
The creamy tahini dressing drizzled all over the rich, smokey stew is nothing short of sublime. Such a satisfying dish.
Ingredients
- 6 Bell Pepper
- 1 Clove Garlic
- 50 g Fresh Coriander
- 2x 400g Can Butter Beans
- 1x 400g Can Chickpeas
- 2 tbsp Tahini
- 1 Lemon
- 3 tsp Harissa Paste
- 2 tsp Smoked Paprika
- 1 Onion
- 200 g Spinach
- Salt
- Black Pepper
- Olive Oil
Instructions
- 1
De-seed and slice up your peppers. Chop up your onion.
- 2
Add a drizzle of olive oil to a pan. Add peppers and onion. Fry until soft.
- 3
Add a handful of chopped coriander, a garlic clove, harissa paste and paprika. Mix well.
- 4
Add your butter beans and chickpeas to the pan with their water. Simmer on a low heat for 30 minutes.
- 5
Dressing time. Mix the juice of a lemon, tahini, salt and pepper. Add water to loosen the dressing (as much as required).
- 6
Add 4 generous handfuls of spinach to the pan and allow to wilt. Season with salt and pepper. Serve in a bowl with a nice drizzle of dressing on top.
Cook it from the original
This recipe comes from mob.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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