Chickpea stew with asparagus, black kale and baby plum tomatoes. This was such a…
Chickpea stew with asparagus, black kale and baby plum tomatoes. This was such a simple, quick and delicious lunch to put together.
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To make it you need:
– 120g cooked chickpeas
– 1 medium tomato, finely chopped
– 1 tablespoon tomato paste
– 1 medium shallot, finely chopped
– 1 small vegetable stock cube
– ½ teaspoon chilli powder (optional)
– 1 medium garlic clove, finely minced
– ¼ teaspoon dried thyme
– ¼ teaspoon dried chervil
– Large handful black kale, boiled with a pinch of salt or vegetable broth
– 100g asparagus, steamed or boiled with a pinch of salt
– Large handful baby plum tomatoes, halved
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Directions
✨Heat a splash of water (or oil if you prefer) in a medium saucepan over medium heat. Once hot, add shallots and garlic and cook until soft. ✨Add ? paste, chopped ?, herbs and ? (if using) and vegetable stock. Stir well, add around 100ml of water (if the pan is too dry) then cook for 7-10 minutes, stirring occasionally or until the sauce reduces by half. ✨Stir in chickpeas, turn the heat down to simmer, season with salt and black pepper if needed. Cook for a further few minutes until the chickpeas are hot. ✨ Transfer the chickpeas to a plate and serve alongside vegetables. Sprinkle with ? flakes and fresh herbs if you desire.
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P.S: This recipe serves 1
