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…


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



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