Kidney Bean & Chickpea Stew

Home » COOK » Recipes » Vegan Recipes » Kidney Bean & Chickpea Stew

I’m going to be sharing several vegan recipes in the next few days that I’ve been preparing for us as part of our detox…today it’s a Kidney Bean & Chickpea Stew, and tastes good hot or cold (the next day!)

Kidney Bean & Chickpea Stew #Vegan #Vegetarian #Detox

Kidney Bean & Chickpea Stew

Kidney Bean & Chickpea Stew

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 2 tbsp water
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 bell pepper, chopped (your colour choice)
  • 125g mushrooms, sliced
  • 1 x 400g can chopped tomatoes
  • 1 x 400g can kidney beans, rinsed and drained
  • 1 x 400g can chickpeas, rinsed and drained
  • 1 tsp dried mixed herbs
  • 250ml vegetable stock
  • 2 tsps cornflour

Instructions

  1. Heat a saucepan and add the water - 'fry' the onion, garlic and red pepper for a couple of minutes until they start to soften, stirring continuously. Add a touch more water if you feel you need to.
  2. Add the mushrooms, tomatoes, kidney beans, chickpeas, herbs and stock. Stir and bring to the boil.
  3. Mix the cornflour with a little water to make a smooth paste and stir into the stew to thicken the sauce. Simmer for 10 minutes.
  4. Serve with a drizzle of olive oil if desired.

Did you make this recipe? Share it!

Tag The Purple Pumpkin Blog on Instagram with the hashtag #TPPBRecipes!


 

 

Disclaimer: Please remember, I’m not a dietitian I follow and tweak recipes, or create my own. Calorie counts (if applicable) are worked out using resources online. Always check with your doctor before going on any weight loss programme.

Please share this post with your family and friends on social media – just use the buttons below! Your shares are how The Purple Pumpkin Blog grows and I am sincerely grateful every time you share something. ♥