This is the perfect one pot, batch cooking recipe. It's warming, hearty and delicious with easy ingredients and a simple cooking method. We make it at home all the time. It's vegan, full of great ingredients and I'm hoping you love it too!
For the stew
⁃ 1 white onion
⁃ 3 cloves garlic
⁃ 1 fresh chili
⁃ 1 packet/300g cherry tomatoes, halved
⁃ 1 x400g tin of butter beans, drained
⁃ 1 x400g tin of chickpeas, drained
⁃ 1 x400g tin of chopped tomatoes
⁃ 2 tablespoons tomato puree
⁃ 1 teaspoon mustard seeds
⁃ 1 teaspoon paprika
⁃ 1 teaspoon cumin
⁃ 1 teaspoon coriander
⁃ 1/2 teaspoon cayenne
⁃ 2 teaspoons apple cider
⁃ 1 heaped teaspoon brown miso
⁃ 100ml of water
⁃ Salt and pepper
⁃ Olive oil
To serve
- 1 sweet potato
- 1 avocado
- Handful of fresh coriander or parsley
- Coconut yoghurt
Method
Roughly chop the onion and garlic, and finely chop the chili. Add them to a large frying pan with a drizzle of olive oil, salt and pepper. Sautee for five to ten minutes, until the onion softens and starts to go translucent. At this point add the mustard seeds, paprika, ground coriander, cumin and cayenne pepper and sauté.
Add the halved cherry tomatoes, stirring them through the spice mix for a few minutes before mixing in the drained. Next add the tinned tomatoes and tomato puree and let the stew start to simmer for fifteen minutes, stirring every five minutes or so.
After fifteen minutes, add the water, apple cider vinegar and miso and let it continue to stew until it reaches your preferred consistency. I normally cook it for about fifteen minutes.
19 сен 2024
