Vegetarian Spanish Stew, with an Eden seasonal twist
This delicious dish is also a breeze to make, and packed with spices, flavours and nutrients. It is entirely vegan except for the serving recommendation of parmesan cheese, which is not a necessity for flavour as the dish is delicious as it is. Enjoy!
Serves: 8, Preparation: 20mins, Cooking: 50mins
Serves: 8, Preparation: 20mins, Cooking: 50mins
Ingredients
- 2tbsp olive oil
- 1 medium - large brown onion, diced
- 2 cloves garlic, chopped/crushed
- 1 medium sized courgette, diced
- 1 stalk celery, diced
- 1 medium to large sweet potato, peeled and diced
- 1 -2 peeled parsnips or turnips, peeled and diced
- 25g spinach, roughly chopped (frozen spinach will also work)
- 1/2 red pepper or sweet red pepper, deseeded and diced
- 375g canned chick peas
- 250g canned chopped tomatoes
- 250g canned tomato sauce (passata style)
- 375ml vegetable stock
- 50ml white wine
- 1tbsp chopped parsley
- 1tsp chopped oregano
- 1/2 tsp dried red chilli flakes
- 1/2 tsp cinnamon
- Pinch salt
- Pinch milled black pepper
- Parmesan cheese, grated to serve on top
Preparation:
- Heat the olive oil in a large pan, sauté the onions and garlic until they soften.
- Add all the (non-canned) vegetables and cook for a further 10 minutes.
- Add the remaining ingredients and simmer for 30-40 minutes, and check that potato is well cooked.
- Add seasoning to taste.
- To serve, sprinkle grated parmesan on the top.