Spanish Root Veg Stew

Recipe by Joe Jones,medium Prep: 15 minutes,Cooking: 25 minutes,Serves: 4

This is a great and simple one pot feel good recipe, that's full of flavour and nutrients.

Its ideal for using up any potatoes and making use of store cupboard ingredients. Try using any other veg you have or might like. Lovely served with warm, crusty bread.

Ingredients

SERVINGS 4

Ingredients

  • 450g red potatoes, scrubbed
  • 210g tin chickpeas, drained
  • 2 green peppers, deseeded and roughly chopped
  • 1 large onion, sliced
  • 3 garlic cloves, crushed
  • 200g tin chopped tomatoes
  • 1 red chilli, deseeded and sliced
  • 3 tablespoons olive or vegetable (rapeseed) oil
  • 1 vegetable stock cube
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric

Utensils

  • Chopping board
  • Garlic crusher
  • Kitchen scales
  • Knife
  • Large saucepan
  • Measuring jug
  • Sieve
  • Wooden spoon

Instructions

Method

  1. Cut the potatoes into 1 inch chunks
  2. Heat the oil in the saucepan and add the onions and peppers and cook gently on a low heat until soft
  3. Add the garlic and spices and fry for another 2 minutes
  4. Add the potatoes, stirring well until well coated in the onion and spice mixture
  5. Add the stock cube to a jug with 290ml of boiling water and stir until dissolved
  6. Add the tomatoes, chilli, turmeric and stock to the pan, season with a pinch of ground black pepper and stir well
  7. Simmer for 15 minutes before adding the drained and rinsed chickpeas
  8. Stir well then continue simmering for another 10 mins until the potatoes and chickpeas are tender
  9. Serve with warm, crusty bread

Nutrition

  • Energy

    1544kj 369kcal 18.45%
  • Fat

    19.6g 28%
  • Saturates

    2.2g 11%
  • Sugars

    0.07g 0%
  • Salt

    0.7g 12%

Fibre

Using a variety of vegetables in this recipe means it is high in fibre, which has been shown to improve our gut and overall health.

Turmeric

Using turmeric in recipes when you can could provide anti inflammatory benefits. This is thought to be mainly due to a natural plant chemical, curcumin, which gives turmeric its colour.

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