Easy Peasy Veggie Stew

Name: Easy Peasy Veggie Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 pinch Nutmeg; 300g Couscous, rice or flatbreads; 1 tsp Paprika; 1 tsp Ground Cinnamon; 250 ml Low Salt Stock; 3 tbsp Greek Natural Yogurt, (or plant-based alternative); 10g Fresh Coriander, picked; 2 Garlic Cloves; 2 Sweet Potatoes; 1 Onion, chopped; 1 Tin Chickpeas, drained; 400g Chopped Tomatoes; 2 Carrots, peeled and diced; 1 stick Celery; 1 tbsp Olive Oil

by Charlotte Stirling Reed

Vegan

Dairy Free

4.3

10m prep time

40m total time

Easy level

15 ingredients

Easy Peasy Veggie Stew recipe by Charlotte Stirling Reed

"This delicious, versatile and really easy stew takes only 10 minutes to prep and then it just cooks away in one pot on the hob. It makes a balanced bowl of food for all the family and uses cans of economical chickpeas and tinned tomatoes. The recipe is easily doubled if you want to do it as a batch cook and freeze portions for another day. Serve it on its own, with couscous, pasta, rice or flatbreads. Blend the sauce, either fully for weaning babies or leaving some chunky for the rest of the family. This is a gentle introduction to spice for little ones (including babies) and perfect for warming you all up after an autumn walk". - Charlotte Stirling Reed

Method

Based on 4 servings, adjust as needed.

Step 1

Peel and chop the onion, sweet potatoes and carrots into smallish pieces and slice up the celery. Heat a drizzle of olive oil in a lidded casserole dish or pan and add all the veg, plus the crushed garlic. Soften for a few minutes. Give it a stir and add the chickpeas, tinned tomatoes and spices. Pour over the stock (or use water), stir again and cover with a lid. Cook over a medium heat for 20 minutes.

Step 2

Blend the stew with a stick blender or in a food processor/baby food blender. You can make it smooth for babies or leave a bit chunky. It’s nice with some blended and some chunky for the rest of the family. If serving with couscous, cook as per the pack instructions now.

Step 3

Serve topped with a dollop of yoghurt of your choice and chopped coriander. It’s delicious either on its own or served with couscous, pasta, rice or flatbreads.

Ingredients
Based on 4 servings

1 pinch Nutmeg 1 x Sainsbury's Ground Nutmeg 50g
300g Couscous, rice or flatbreads 1 x Sainsbury's Cous Cous 500g
1 tsp Paprika 1 x Sainsbury's Paprika 44g
1 tsp Ground Cinnamon 1 x Sainsbury's Ground Cinnamon 38g
250 ml Low Salt Stock 1 x Kallo Very Low Salt Vegetable Stock Cubes 6x10g
3 tbsp Greek Natural Yogurt, (or plant-based alternative) 1 x Sainsbury's Greek Style Natural Yogurt 200g
10g Fresh Coriander, picked 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
2 Garlic Cloves 1 x Sainsbury's Large Garlic
2 Sweet Potatoes 1 x Sainsbury's Baking Sweet Potatoes x2
1 Onion, chopped 1 x Sainsbury's Onions Loose
1 Tin Chickpeas, drained 1 x Sainsbury's Chickpeas in Water 400g (240g*)
400g Chopped Tomatoes 1 x Sainsbury's Chopped Tomatoes Can 400g
2 Carrots, peeled and diced 2 x Sainsbury's Loose Carrots
1 stick Celery 1 x Sainsbury's Celery
1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L