Chickpea and Haricot Bean Stew

the cold winter nights are drawing in so it’s time for stews

This is my go to dinner when my body is craving some warm and comforting food that is full of nutrients. I will make a big batch of this up when I know I’ve got a busy week ahead and am not going to get the chance to make dinners.

I love how cooking plant based food in batches stays fresher for so much longer than dishes that have meat and dairy in! Plus the flavours strengthen when left to marinade.

This dish is packed with fibre, so will leave you feeling full and satisfied. No culinary skills are needed to throw this together and feel free to use whatever beans you can get your hands on. Butter beans would also work a treat in this dish.

feeds 4 people
takes approx. 30 minutes in total.

1 can of chickpeas (drained and rinsed)
1 can of haricot beans (drained and rinsed)
1 red pepper (cut into chunks)
1 orange pepper (cut into chunks)
2 cans of chopped tomatoes
1 red onion (cut into small chunks)
1 courgette (cut into chunks)
3 garlic cloves (crushed)
1 tablespoon of maple syrup
2 tablespoons of tomato puree
sprinkle of chilli flakes

1. In a pan over a medium heat add your red onions and garlic and sauté for a couple of minutes.
2. Next add your courgettes and peppers and cook for a few minutes.
3. Add your tomato puree, chopped tomatoes and maple syrup and coat the veg evenly.
4. Empty in your chickpeas and haricot beans, sprinkle with chilli flakes and season with salt.
5. Let simmer for 20 minutes before serving with rice/veg of choice.

Store leftovers in an airtight container in a fridge.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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