Slimming World Friendly Chickpea and Vegetable Stew |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from Linda Majzlic vegan taste of middle east, zero syns on slimming world serve with a Greek salad baba ghanoush and roast lemon and garlic potatoes Ingredients:
400 g chopped tomatoes |
400 g chickpeas (cooked) |
225 g courgettes (chopped) |
1 large onion (chopped) |
100 g carrots (peeled and chopped) |
100 g red peppers (chopped) |
50 g mushrooms (chopped) |
2 garlic cloves (minced) |
low-fat cooking spray |
1 tablespoon tomato puree |
3 tablespoons parsley (chopped) |
1 teaspoon dried thyme |
1 teaspoon red wine vinegar |
1 cup water |
1 vegetable stock cube |
black pepper |
Directions:
1. Gently fry the onion and garlic until soft in the low fat cooking spray
2. Add the remaining ingredients and bring to the boil, simmer gently for 30 minutes until the veg is cooked and the sauce is thick, stir occasionally to prevent sticking.
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