vegetarian chickpea and pepper stew
We always talk about eating the rainbow - incorporating lots of different colour foods, especially vegetables, in your diet. The benefits of each colour is to provide your body with different phytonutrients. This pepper stew includes red, yellow and green peppers. So many people just reach for their favourite colour pepper each week so we decided to celebrate all the colours with this stew. We also added both a red and yellow chilli to again increase diversity.
ingredients
serves 4
1 tablespoon avocado oil
1 large onion, sliced
2 leeks, sliced
2 cloves of garlic, crushed
2 red peppers, sliced
1 yellow pepper, sliced
1 green pepper, sliced
2 chillis (1 yellow and 1 red), finely chopped
2 teaspoon smoked paprika
1 teaspoon ground cinnamon
2 tins of chopped tomatoes
700g jar of Brindisa chickpeas
method
prep time: 40 mins
Heat the avocado oil in a large shallow pan.
Add the onions and leeks and gently fry for 6 minutes until soft.
Add the crushed garlic and fry for another 2 minutes.
Add the peppers and chillis with a pinch of sea salt and allow to soften together with the onions and leek.
Add the smoked paprika and cinnamon.
Add the chopped tomatoes and cook everything together for 15 minutes.
Add the chickpeas and bubbly together for 8-10 minutes.
Serve with some cooked quinoa and a green leafy vegetable for a balanced meal.
the health boost tip
This dish celebrates eating a rainbow. Studies have found those that eat a diverse diet rich in colour are overall healthier and its something we aim to do. Eating over 30 different plant sources a week is our aim.
