A wholesome, hearty and delicious gluten free chickpea stew
If you have a couple of cups of cooked or canned chickpeas on hand then this is a super quick, delicious and satisfying recipe. You can adjust the amounts depending on your own preferences and how much liquid you like to have in your stew, and experiment with your own herbs and seasonings.
4 cloves garlic
2 c cooked chickpeas*
1 c vegetable stock
sea salt or tamari to taste
Soften onions and garlic in a pan with a little olive oil
Add carrots, tomatoes and any other vegetables you have (zucchini, leeks, brussell sprouts, pumpkin or whatever is in season)
Pour in vegetable stock and simmer gently until all vegetables are tender
Add cooked chick peas and heat through
Serve with toasted gluten free bread torn into smallish pieces and mixed through.
* To cook chickpeas:
Cover dried chickpeas with cold water and leave overnight. Drain and cover with fresh water. Bring to the boil and reduce heat and simmer until tender (about 60 minutes). Any extra chick peas you have can be frozen and used at a later time
Canned chick peas work just as well in this recipe but it can be almost impossible to find BPA-free cans. (BPA is used in the lining of most canned foods and is a known hormone-disrupting chemical).
Do you have any favourite gluten-free recipes to share?