I love legumes and pulses. They are one of my favourite proteins. One of my early memories when growing up in Malaysia was preparing and delivering lunches to the homeless in the city center in the weekends. Every Saturday we would make huge vats of dahls and stews with chickpeas and lentils, and being the enquisitive 9 year old I was I would bounce from volunteer to volunteer chatting away and attempting to help. Every time I eat a hearty legume dish it takes me back to this.
This chickpea stew is a great source of nutrition if you're on a budget. Its also delicious, simple to make and filling. Its also plant based, but we like to top it off with a fried or poached egg because it rounds off the flavour beautifully.
Ingredients (Serves 4-6)
1 Tablespoon olive oil
1.5-2 cups of dry chickpeas (soaked overnight)
800 gram tin of organic chopped tomatoes
1 onion (diced)
3 cloves of garlic (minced)
1 teaspoon tumeric
1.5 teaspoons smoked paprika
1 teaspoon cumin
salt + pepper
1 cup of roughly chopped field mushrooms
1.5 cups of spinach
Heat a large sauce pan or pot, adding olive oil. Once the oil is hot add diced onion and stir fry it until glassy. Add tomato, chickpeas and garlic and once they reach boiling reduce the mixture to a simmer and cook it for an hour. Mix in spices and mushrooms and simmer for a further 20-30 minutes. Just before removing from the heat stir in the spinach and serve with either rice or an egg on top. Enjoy!