This Low Carb and vegan stew is eaten most year round during spring, autumn and winter.
A quick and easy satisfying and hearty meal, I find it is something to turn to when you want a comforting, healthy and no-fuss meal. That for me is usually on a weeknight, when I have had a long day and would like a heartwarming cozy meal but don’t have too much energy to make anything involved.
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Accompanied with a nice slice of pane di casa or sourdough to soak up that lovely rich salsa or add a cubed potato of you would like some carbohydrates portion for the children.
The chickpeas are still holding their shape but are cooked until they are just soft when biting through. The beans have lost their firmness as they also have soaked the flavours from the sauce. So I dindyself slurping down like spaghetti.
I know, you will enjoy this easy to make hearty meal.
Cooking Time 30-40mins depending on stovetop heat element
400g tin organic chickpeas
400g – 500g fresh beans ends trimmed
6-8 cloves garlic
1small onion finely chopped
2 tbspns pure extra virgin olive oil
1 400g canned cherry tomatoes ( mutti pomodoro cherry tomatoes used )
1/2 cinnamon stick
Salt and pepper to taste
2 cups boiled water ( reserve extra half cup boiled water )
1 tbspn finely chopped Parsley
Clean the cloves, chop lengthwise into three.
Chop onion finely.
Rinse chickpeas out 3 or 4 times. Ensure any brine is washed away.
Heat the olive oil in a medium sized saucepan. Brown the onion and garlic.
Add the canned tin tomatoes and mix with the onion and garlic. Allow the tomatoes to cook for half a minute.
Lower temperature to medium.
Add chickpeas stir through and add boiling water.
Allow to boil on medium with lid half testing open on saucepan. Stir occasionally for 20 minutes.
Add seasoning and cinnamon stick.
Lastly Add beans, and possibly extra water if the water has evaporated faster than expected.
Boil on low heat for apx 15 minutes or until beans are soft.