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Mushroom and Chickpea Stew

SERVES: 2| PREP TIME: 5 MINUTES | COOK TIME: 25 MINUTES Nutrition information per person: 210 calories / 38g carbs / 2g fat / 9g protein. Vegan

Recipe in collaboration with

Mushrooms have a great meaty texture and are fantastic in vegetarian stews. They are a good source of B vitamins and one of the only plant-based sources of Vitamin D. The spices used bring a little heat and are anti-inflammatory. This one pot warming stew keeps well and the addition of chickpeas here are a winning source of fibre and protein.

Serve with quinoa or peppery mashed parsnips to make a hearty meal.


2 cloves of garlic

1 onion

250g chestnut mushrooms

3 carrots

2 tsp ground turmeric

2 tsp ground cumin

1 tsp ground chilli

1 400g tin of chopped tomatoes

1 tbsp tomato purée

1 400g tin of chickpeas

To serve:

Fresh herbs. Chopped fresh ginger


1. Chop the onion roughly, slice the mushrooms and dice the carrots

2. Heat 2 tbsp oil in a big pot over a medium heat, add crushed garlic and the onion for 3 minutes. Add the turmeric, cumin and chilli for a further minute before you add the tomatoes and tomato purée, mushrooms, carrots and chickpeas, season with salt and pepper.

3. Allow to bubble before reducing to a simmer for 20minutes.

Serve on top of some warm quinoa, or parsnip mash and garnish with herbs and some fresh ginger.

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