Vegan Chickpea Stew

Vegan Chickpea Stew. diced, Diced, Canned crushed tomatoes.

World of Vegan

5 + 25 min · 5

Ingredients

• 8 g diced
• 250 g Diced
• 300 g Canned crushed tomatoes
• 500 g Canned chickpeas
• 50 g Raw spinach
• 195 g Uncooked long-grain white rice
• 25 g Olive oil
• 50 g Lemon
• 7 g For garnish

Preparation

1. Start by cooking the rice in a separate saucepan with plenty of boiling water for about 15–18 minutes, or as directed on the packaging, until tender. Drain and keep covered. Meanwhile, heat the listed oil in a frying pan over medium heat.
2. Finely chop the onion and garlic. Cook the onion in the oil for about 4–5 minutes, stirring, then add the garlic and cook for another minute.
3. Add the tomato sauce and bring to a gentle simmer.
4. Add the drained chickpeas and simmer for about 3–5 minutes, until hot throughout. Stir in the spinach and cook for another 1–2 minutes, just until wilted.
5. Serve the stew over the cooked rice and finish with the parsley and lemon wedges.