Hearty Vegetable Stew for Meatless Monday

Hearty Vegetable Stew

Happy Meatless Monday everyone!

First things first, I am glad to report that dear microwave of mine survived its water ordeal and did not drown. I am so relieved that we do not need to get a new microwave.

It has been raining nearly the whole day here in Newcastle. This wet weather is makes me crave for something warm and hearty. Something like a piping hot tomato soup would do wonders for your soul on such days. I know myself well enough to know that tomato soup is not filling enough, that would only be a mere starter. As I was in need of clearing out some vegetables from the fridge too I decided to chop everything up and make a vegetable stew. I must add a caveat here that this dish is not entirely from scratch as I used tinned chopped tomatoes and ate it with some store bought bread. Well, every now and then, a girl has to have a break right? I had this for my lunch and I have every intention of having it again for my dinner.

Wherever in the world you might be, I do hope the Monday Blues are not getting to you. Have a great week!

Recipe for Hearty Vegetable Stew

Prep Time 1 hour 20 minutes (including boiling chickpeas)/Cooking time 25 minutes / Serves 3

Ingredients

1 Sweet Potato (peeled and cubed)

300gm Chickpeas (boiled for an hour)

400gm (1 tin) Chopped Tomatoes

1 stalk celery (chopped)

1 Red Pepper (De-seeded and cubed)

2 Courgettes (cubed)

1 Aubergine (cubed)

1 Red Onion (diced)

2 cloves Garlic (diced)

1 tsp Coriander Powder

1 tsp Cumin Powder

1/2 tsp Ginger Powder

1.5 tsp Salt

1.5 Tbsp Sunflower Oil

Freshly Ground Black Pepper to taste

Coriander leaves for garnishing

Method

1. Boil the chickpeas for an hour or until softened. Drain and set aside. If you prefer, get tinned chickpeas instead. 

2. In a deep pan or pot, sauté the diced onion until aromatic and slightly browned. Add in the diced Garlic followed by the Coriander, Cumin and Ginger Powder.

3. Sauté until aromatic then add in all the vegetables. Continue to fry until the vegetables have softened slightly and have absorbed the seasoning. 

4. Add in the chopped tomatoes, stir until evenly combined. Season with Salt and Black Pepper. Cover and leave to simmer for at least 20 minutes until all the flavours have developed and combined.

5. Dish out and top off with some more freshly ground black pepper (if you wish) and some coriander leaves. Serve with some bread or couscous.