Best Slimming World Friendly Chickpea And Vegetable Stew Recipes

EASY CHICKPEA STEW

Steps:

• In a medium size Dutch oven (or other pot), heat the olive oil.
• Add the onions and red pepper and cook over medium high heat, stirring for about 5 minutes or until golden brown.
• Add the carrots and red potato and cook for another 3-4 minutes. Add the cauliflower, garlic, ginger and jalapeno, and cook another 2-3 minutes.
• Add the cumin, paprika, turmeric and tomato paste and stir to blend into the vegetables.
• Add the vegetable broth and chickpeas and bring to a simmer.
• Cove pot and simmer over low heat for about 12 - 15 minutes or until the vegetables are tender.
• Add the coconut milk and bring back to a simmer.
• Serve with chopped cilantro.

SPICY LENTIL & CHICKPEA STEW

Steps:

• In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.

SLIMMING WORLD FRIENDLY CHICKPEA AND VEGETABLE STEW

Steps:

• Gently fry the onion and garlic until soft in the low fat cooking spray
• Add the remaining ingredients and bring to the boil, simmer gently for 30 minutes until the veg is cooked and the sauce is thick, stir occasionally to prevent sticking.

MOROCCAN VEGETABLE STEW

Steps:

• Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
• Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
• Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

ROAST SUMMER VEGETABLES & CHICKPEAS

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
• Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.

CHICKPEA AND WINTER VEGETABLE STEW

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
• Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.