We're mindful of how the current situation might be affecting your access to stores and general grocery items. Please know that many of our new posts were written and scheduled weeks and even months in advance. We don't expect you to make all of our recipes or crafts now, but we hope you’ll find it a joyful distraction and worth saving for the future when life returns to normal.
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
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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
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.
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.
Michelle lives in London with her husband, son, and cat named Pumpkin. She started The Purple Pumpkin Blog in 2011 and the idea behind the blog is simple - Cook, Create, Celebrate! Michelle shares delicious recipes and creative ideas for all seasons, holidays, parties, & Disney! She thinks up the ideas so you don’t have to!