Hearty vegetarian stew

Hearty vegetarian stew. Minced, Chopped small, Canned crushed tomatoes.

Vicky & Ruth

15 + 40 min · 4

Ingredients

• 4 g Minced
• 120 g Chopped small
• 260 g Canned crushed tomatoes
• 240 g Canned chickpeas
• 200 g Chopped small
• 250 g Diced
• 200 g Raw kale
• 20 g Chopped
• 20 g Olive oil
• 950 g Prepared vegetable stock
• 2 g Dried thyme, about 2 teaspoons
• 5 g Table salt
• 0.6 g Pepper

Preparation

1. Heat the olive oil in a large, deep non-stick skillet with a lid. Add the onion and cook over medium-high heat for 5-6 minutes, stirring occasionally.
2. Add the mushrooms and basil and cook for another 5 minutes, stirring often. Add the garlic and crushed tomatoes, stir well and cook for 2 minutes.
3. Slowly whisk in the broth, thyme, salt and pepper, and bring to boil.
4. Add the diced potatoes and drained cooked chickpeas. Cover and simmer gently for about 15–20 minutes, until the potatoes are tender. This version uses the listed prepared stock and does not require chickpea canning liquid.
5. Add the kale and cook uncovered 10 more minutes. Taste and adjust seasoning if necessary.