A spicy chickpea stew in rich tomatoey sauce, topped with the crispy plant-based mince. It's healthy. It's veggie. It's delicious.
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Serves
4
Drained Cooked Chickpeas
Plant Based Mince
Chopped Tomatoes
Onion
Smoked Paprika
Cumin
Cinnamon
White Sugar
Vegetable Stock Cube
Tahini
Lemon
Garlic
Coriander
Salt
Black Pepper
Olive Oil
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Serves
4
Drained Cooked Chickpeas
Plant Based Mince
Chopped Tomatoes
Onion
Smoked Paprika
Cumin
Cinnamon
White Sugar
Vegetable Stock Cube
Tahini
Lemon
Garlic
Coriander
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
To start, chop up a garlic clove and whack into a pan with a glug of olive oil, your plant-based mince, 1 tsp sugar, 1 tsp smoked paprika and 1 tsp cinnamon. Break up and fry until crispy. Set aside and cover with foil.
Step 2.
Next, finely chop your onion and 2 garlic cloves. Heat a glug of oil and fry the onion and garlic for 5 minutes.
Step 3.
When soft, add 2 tsp paprika, 1 tsp cinnamon, 1 tsp sugar, a sprinkle of salt and your cumin. Mix together.
Step 4.
Next, toss in your chickpeas with their water and chopped tomatoes and mix. Then add your stock cubes and mix until fully dissolved.
Step 5.
Chop your coriander, add to the tomato mix (saving some for a garnish) then set aside.
Step 6.
In a separate bowl, mix together your tahini, lemon juice, glug of oil, cup of water, salt and pepper. Keep stirring until you have a thick paste and set aside.
Step 7.
Once finished, its time to plate up. Spoon your stew into 4 bowls and drizzle with your tahini paste. Sprinkle over your crispy mince (re-heating in a pan if required) and any leftover coriander leaves then tuck in!
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