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.