Hearty vegan stew that’s great towards the end of your adventure.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Durability: Blue
Servings: 4 people
Ingredients
- 1 tblsp olive oil
- 2 each onions - sliced
- 2 cloves chopped garlic, or garlic paste
- 2 tblsp tomato paste
- 1.5 tblsp sambal oelek
- 0.5 tsp ground cumin (free of charge section)
- 0.25 tsp coriander (free of charge section)
- 4 each carrots - halved lengthwise
- 3 each parnips - halved lengthwise
- 2 each sweet potatoes - cut in 4, large cut in 8 pieces
- 300 g turnip - cut in 3.5 cm chunks
- 500 ml vegetable stock, 1 pack fond du chef
- salt and pepper (free of charge section)
- 1 can chopped tomatoes
- 1 can chickpeas - drained
- 1 bunch fresh coriander (can be excluded)
Instructions
- Heat the oil in the pot and fry the onions for 5 minutes, to soften but not brown.
- Add the garlic, tomato purée, sambal oelek, cumin and coriander and cook for 2 min.
- Add the carrots, parsnips, sweet potatoes and turnip. Pour in the stock and season. Cover and simmer for 25 mins until the vegetables are tender.
- Stir in the chickpeas and canned tomatoes and warm through for 5 mins. Serve sprinkled with fresh coriander.
- Note! Always taste your food and adjust. Maybe a little hot sauce, more spices, a few drops of vinegar, a little sugar or honey, salt & pepper.