
Steve Cowles
Chickpea and Mushroom Stew
Slow Cooker
This is based on a recipe found on www.lovefoodhatewaste.com and is cheap, healthy, filling and easy to make. Ideal for taking to work in a food flask and serving with a crusty roll.
Overview
Timing:
Produces:
4.5 hours
6 servings @ 220 calories
Ingredients
250g dried chickpeas soaked overnight (or 2 drained cans)
5 carrots
2 celery sticks
2 onions
Pack of button mushrooms
1 can chopped tomatoes
2 tbsp tomato puree
1 vegetable stock cube
3 cloves of garlic
1 tbsp olive oil
1 tsp turmeric
1 tsp cumin
1 tsp chilli powder
0.5 tsp salt
0.5 tsp black pepper
If you have got any other root vegetables, peppers etc which need using up, just add them in.
Steps
Chop the onions finely
Heat the olive oil in a pan and gently fry the onions, garlic and spices for a few minutes until softened
Chop the carrots and celery
Slice the mushrooms
Mix the stock cube and tomato puree in 600ml of boiling water
Add all ingredients to the slow cooker and mix well
Cook on HIGH for four to five hours or LOW for six to eight hours