Monday, 30 November 2015

MADE: Mushroom, Chickpea and Carrot Stew

I was a little naughty, I threw some pancetta on here...but I was craving a little bit of meat in my life BUT this did begin as a veggie meal. I've mostly given up meat and opt for vegetarian or fish now. Over the last year or so, I have just got bored of the taste of most meat. I mean, throw a nice rare steak in front of me and I'll probably still eat it but with veggie/vegan dishes being tasted, fish dishes being so good for you and the likes of quorn products so readily available, it's easy to see why meat has taken a bit of a backseat.

This dish is one of my new favourites to make, teamed with a couple of lemon slices and my favourite quinoa and buckwheat mix, is a great weeknight meal as it is healthy, filling and quick to whip up. It's a hearty dish for the colder months and the leftovers are great for lunch the following day.

To create 4 servings:
1 tin of chickpeas
2 carrots. peeled and sliced
1 1/2 box of button mushrooms (around 500-600g), quartered
1 tin of chopped tomatoes
400ml of boiling water
5 tbsps of tomato puree
2 tsps of turmeric
2 tsps of cumin power
2 tsps of chilli flakes
2 garlic cloves, crushed
a big handful of parsley, chopped
2 lemons, plus extra to serve
4 tbsp extra virgin olive oil or coconut oil

Let's get started...

1. Heat a teaspoon of coconut oil or extra virgin olive oil in a medium saucepan over a medium heat. Add the peeled and sliced carrots. Turn the heat down low.

2. Immediately add the crushed garlic, turmeric, cumin, chilli flakes and the olive oil/coconut oil. Stir well.

3. Add the chopped tomatoes and puree, stirring well and allow to bubble. Also add the boiling water and mushrooms. Allow to simmer.

4. Allow to simmer for 25 to 30 minutes. When it reaches 20 minutes, add the chickpeas (draining them first) and chopped parsley. Stir well and leave for a further 15-20 minutes or until the carrots have softened. If you are cooking quinoa to serve on the side, do this now to allow 20 minutes cooking time.

5. When the simmering time is up, squeeze in the juice of the lemons. Also save a bit to serve on the side.

Dish up and dig in...

You don't have to add the meat to this but it got me thinking...chorizo would be a FABULOUS addition to this dish.


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