Vegan Chickpea Stew 

Chickpea stew recipe coming in hot. It’s full of protein, fiber, and flavour, and is perfect for those colder months. This recipe is, drumroll please: Meat-free, dairy-free, gluten-free, soy-free, and nut-free. Now you’re probably wondering what the hell could be in it. 

I originally found this recipe on Pinterest, and decided to make a few additions for added flavour and protein. Here’s the original recipe from the credited source, which I’m sure would taste delicious without making any changes:

Here are the additions/substitutions that I make to the original recipe:

I add 1-2 cups of Frozen Green Peas. (You could of course use fresh peas.)

I add 2-3 stalks of Celery. 

I add half a can of pure Tomato Sauce. (Not Pasta Sauce, plain Tomato Sauce.)

I use wayyyyy less salt than the original recipe calls for. I probably use less than a quarter of a teaspoon. 

I use Minced Garlic instead of fresh cloves. I also add about 4 or 5 times (literally) more Garlic than the original recipe calls for. I’m Ukrainian and grew up eating minced Garlic from a spoon, so if you’re not immune to garlic like I clearly am, perhaps you should stick to the original recipe.

Initially the stew will look like Soup, however after it simmers for some time it will thicken, and the final product will be identical to stew. I let it cook on the lowest setting for several hours, so that the water evaporates and the carrots soften. 

Whether you stick to the original recipe or use my modified recipe is totally up to you. Either way you’ll end up with a protein and fiber packed recipe that even meat-eaters will enjoy! Please pardon my garlic breath. 

-Chef Steph 

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