Vegan Chickpea And Sundried Tomato Stew Recipe

About this recipe

A hearty and flavorful vegan stew featuring chickpeas, sundried tomatoes, and aromatic spices. Perfect for a satisfying dinner served with your favorite grain or crusty bread.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 1 Kg Chefs Art Chilli Flakes
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 16 g Orika Oregano
• 400 g Pastazara Finely Chopped Tomatoes
• 450 g Figaro Black Sliced Olives
• 1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf
• 500Ml Pietro Coricelli Aceto Balsamic Vinegar
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. In a large pot, heat 1 tablespoon of black & green extra virgin cold pressed avocado oil over medium heat. Add 1 cup of diced sambar onion and 1 minced garlic clove. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened. Add a splash of water if the mixture begins to dry out.
2. 2. Stir in 1 teaspoon of fennel seeds, 1/4 teaspoon of chili flakes, and 1 teaspoon of oregano. Cook for 1 minute until fragrant.
3. 3. Add 3 cups of cooked chickpeas, 1 can (28 oz) of finely chopped tomatoes, 1/4 cup of black sliced olives, 1 tablespoon of balsamic vinegar, and 1 teaspoon of salt. Stir well to combine.
4. 4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally to prevent sticking.
5. 5. Taste and adjust seasoning if needed. Serve the stew hot with polenta, brown rice, or quinoa, and garnish with freshly chopped parsley if desired.