Chickpea, Potato & Red Pepper Summer Stew with Basil Pesto
A simple chickpea stew that is perfect for summer days as well as cozy winter nights
Servings: 4
Calories: 584kcal
Ingredients
For the Chickpea Stew
- 250 g Cooked Chickpeas (Eg 1 tin drained) (1.5 cups)
- 500 g Waxy or new potatoes (about 4-5 large potatoes)
- 1 red pepper
- 1 yellow pepper
- 400 ml Tomato Passata or 1 tin chopped tomatoes or 500g fresh tomatoes
- 1 large onion
- 5 cloves garlic
- 1 tablespoon oregano fresh or dried
- 75 ml white wine or water
- 200 ml veggie stock can use 1 teaspoon veggie boillion or a veggie stock cube in water.
- salt & pepper to taste
For the Pesto
- 150 g fresh basil a big handful!
- 1 clove garlic
- 50 g pine nuts or walnuts
- 30 g nutritional yeast
- 50 ml olive oil
- salt to taste
Instructions
For the Chickpea, Tomato & Potato Stew
- De-seed and dice the peppers, peel & chop the potatos into 2-3 cm cubes. Dice the onion and mince the garlic.
- Sautee the onion in the pan with the olive oil for a few minutes, until translucent.
- Add the peppers and garlic and sautee for another minute or two.
- Add the chickpeas, potatoes, as well as the stock, wine and tomatoes.
- Add the oregano & season
- Simmer for about half hour- 45 minutes until the potatoes are soft. The longer and slower the simmer, the more delicious it will be.
For the Basil Pesto
- Toast the nuts
- In a Mortar & Pestle, bash the nuts & garlic into fine chunks
- Add the basil, bashing some more
- Add the nutritional yeast & olive oil. Season and bash until it is a lovely pesto.
- Alternatively, put everything into a food processor & whizz together.
To Serve
- Serve the stew hot or at room temperature, with the pesto dolloped on top
Nutrition
Calories: 584kcal | Carbohydrates: 73g | Protein: 21g | Fat: 25g | Saturated Fat: 3g | Sodium: 354mg | Potassium: 1670mg | Fiber: 17g | Sugar: 14g | Vitamin A: 3339IU | Vitamin C: 139mg | Calcium: 203mg | Iron: 8mg