Here’s a delicious and hearty Chickpea, Carrot, and “Chicken” Stew using plant-based alternatives:
**Chickpea, Carrot, and “Chicken” Stew**
**Ingredients:**
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 large carrots, peeled and sliced
– 1 red bell pepper, chopped
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 cup plant-based “chicken” pieces (store-bought or homemade)
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– 1 tablespoon lemon juice
– Fresh parsley, chopped, for garnish
**Instructions:**
1. **Sauté Aromatics and Vegetables:**
– In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
– Stir in the minced garlic, sliced carrots, and chopped red bell pepper. Cook for another 5 minutes, stirring occasionally.
2. **Add Base Ingredients:**
– Add the chickpeas and plant-based “chicken” pieces to the pot. Stir well to combine with the vegetables.
3. **Incorporate Liquids and Spices:**
– Pour in the diced tomatoes and vegetable broth. Stir to incorporate.
– Add the ground cumin, smoked paprika, turmeric, salt, and pepper. Stir well to blend the spices with the liquids.
4. **Simmer the Stew:**
– Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes or until the carrots are tender and the flavors meld together.
5. **Finish with Lemon and Herbs:**
– Stir in the lemon juice for a hint of brightness. Adjust the seasoning with more salt and pepper if needed.
6. **Garnish and Serve:**
– Ladle the stew into bowls, garnish with freshly chopped parsley, and serve warm.
Enjoy your comforting and nutritious Chickpea, Carrot, and “Chicken” Stew!