Gluten free chickpea and vegetable stew


What haven’t I done before?

Made a vegetarian stew from scratch. I just added bits and bobs from the fridge – don’t be scared to experiment and use vegetables that need using.

Ingredients (serves 4):

1 x Red onion, diced
2 x Garlic cloves, diced
6 x Baby potatoes, cut in half
2 x Handfuls of kale
0.25 x Savoy cabbage, diced
6-8 x Mushrooms, cut in half
1 x Tin of tomatoes
1 x Tin of chickpeas, drained
2 x Tsp smoked paprika
1 x Tsp oregano
2 x Tsp sugar
1 x Tsp dried chilli
3 x Sprigs of thyme
2 x Bay leaves
1.5 x Glass of red wine
Olive oil
Water (I used the empty chickpea tin and filled it)
Salt and pepper


  1. Pre-heat the oven to 180 degrees Celsius.
  2. Sauté the onion and garlic in 2 tablespoons of olive oil- cook until soft. Then add the mushrooms and cook until tender. Add the paprika and stir well.
  3. Add in the tin tomatoes and red wine – mix well and simmer for 5 minutes. Then put in the potatoes, kale, cabbage and chickpeas – stir well. After 5 minutes, add the oregano, thyme, chilli, sugar, bay leaves and season with salt and pepper. Mix well and then add water – simmer for 15 minutes.
  4. Transfer to an ovenproof dish, cover and cook for 45 minutes – stir halfway through
  5. Make sure you are happy with the seasoning, remove the thyme sprigs and bay leaves, and then serve with natural yoghurt.

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