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Kidney Bean & Chickpea Stew

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

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.