Kidney Bean & Chickpea Stew

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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

The Purple Pumpkin Blog
4 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Vegan Recipes
Cuisine British
Servings 4

Ingredients
  

  • 2 tbsp water
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 1 bell pepper chopped (your colour choice)
  • 125 g 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
  • 250 ml vegetable stock
  • 2 tsps cornflour

Instructions
 

  • 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.
  • Add the mushrooms, tomatoes, kidney beans, chickpeas, herbs and stock. Stir and bring to the boil.
  • 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.
  • Serve with a drizzle of olive oil if desired.

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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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.

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