• Handpicked Harrogate


Cooking Time: 45 - 60 minutes.

Serves 4.

Can be frozen.

Throw these ingredients together in the morning and a warming delicious stew will be waiting for you when you get home. If you're short on time, you can skip step number one and just put all the ingredients in together. Try experimenting by putting in kidney beans or fresh tomatoes in too.

INGREDIENTS

2 cans of chickpeas, drained

5 Carrots, chopped

2 Celery sticks, chopped

2 white onions, diced

Pack of button mushrooms, sliced

Other vegetables or beans that need using up from the cupboard or fridge

1 can of chopped tomatoes

2 tablespoons of tomato puree

3 sliced spring onions to sprinkle on top

1 vegetable stock cube

3 cloves of garlic, minced

Tablespoon of olive oil

Teaspoon of turmeric

Teaspoon of cumin

Teaspoon of chilli powder or paprika

Salt and pepper to taste

INSTRUCTIONS

Heat the olive oil in a pan and gently fry your onions, garlic and spices for a few minutes until the onions are softened.

Mix your stock cube in 600ml of warm water until dissolved.

Add all your ingredients, including chopped vegetables and fried onions, into the slow cooker and pour the stock and can of chopped tomatoes in.

Cook on high for four hours or low for six and serve with spring onions, yoghurt, and crusty bread.

SOURCE

#VegetarianMeals #LoveFoodHateWaste #SeasonalRecipes #Seasonal #HandpickedHarrogate

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