This vegan chickpea stew is made with lots of vegetables and simple ingredients, coming together in under 30 minutes. It's wholesome, comforting and hearty, making an ideal dish for a gluten-free weeknight dinner.
2canschickpeas, (1 1/2 cups or 14 oz cooked chickpeas)
2canstinned tomatoes, (14 oz)
Heat olive oil in a pan over a medium heat, adding the onion and garlic. Cook for 2-3 minutes to allow them to soften.
Add the carrots and bell peppers together with the tomato paste, cooking for 3-4 minutes more.
Now add the cauliflower, zucchini and tomatoes. Stir the vegetables together, then add the paprika, cumin and turmeric. Cook for around 5 minutes, stirring frequently.
Add the chickpeas, tinned tomatoes, veggie broth, tamari, dried basil, dried thyme and maple syrup. Simmer for 15 minutes, stirring occasionally. You may wish to add more veggie broth if necessary to achieve your desired thickness.
At the last minute, stir in the spinach and serve with rice or any other side of your choice when it wilts.