Quick Italian-Inspired Chickpea & Lentil Bowl
A hearty vegan stew with sun-dried tomatoes and black olives, topped with pesto and fresh basil leaves. Quick and easy to make for dinner tonight.
Serves
2
Carrot
White Onion
Celery Stalk
Garlic Clove
Sun-Dried Tomato
Black Olive
Cooked Chickpea
Cooked Brown Lentils
Chilli Flakes
Tinned Chopped Tomatoes
Bicarbonate Soda
Nutritional Yeast
TO SERVE:
Vegan Green Pesto
Unsweetened Soya Yoghurt
Fresh Basil
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Gigi Grassia
As a passionate plant-based nutrition coach, personal trainer, and ultra-marathon runner from Italy, Gigi (aka @gigi_goes_vegan) is on a mission: to demonstrate that a high-protein diet is entirely possible on a plant-based regimen and to show that food is a love language.
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Notes (1)
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Kathryn J.
a month ago
I've made this so many times already. It comes together really quickly and uses ingredients I always have in. Delicious!
Gigi Grassia
As a passionate plant-based nutrition coach, personal trainer, and ultra-marathon runner from Italy, Gigi (aka @gigi_goes_vegan) is on a mission: to demonstrate that a high-protein diet is entirely possible on a plant-based regimen and to show that food is a love language.