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Smoky Red Pepper & Chickpea Stew with Buttery Mashed Potatoes 🌿
Here’s how to make it:
the chickpeas:
2 red peppers
1 aubergines
1 small onions, finely diced
100ml tomato sauce
2 tbsp neutral cooking oil
2 bay leaves
1 tsp salt (feel free to start with less)
1/2 tsp pepper
1 can chickpeas
hemp hearts, to garnish
micro arugula, to garnish
the mash:
8 medium Yukon gold potatoes
2 tbsp vegan butter
a splash of plant based milk
salt + pepper, to taste
On the open flame of a gas burner, char aubergine and red pepper. Rotate and cook until soft. Roughly 8 minutes a side for the aubergine and 4 minutes a side for the peppers.
If you don’t have a gas range or care to try this, just roast veggies in the oven (or grill) until soft and charred.
Place veggies in a bowl and cover. Allow to cool. Remove burnt skin from aubergine and peppers.
Place aubergine in a colander over a bowl and allow liquid to drain as you prepare the rest of the dish.
In a frying pan over medium-high heat, cook onion in oil until soft and translucent.
Roughly chop aubergines and peppers and add to pot.
Add tomato sauce, salt, pepper and bay leaves. Cook on medium until mixture begins to bubble. Stir often. Reduce heat and simmer on low for two hours. Stir occasionally.
Remove bay leaves and pulse with an immersion blender, so there are no large chunks (you still want a little texture)
Add chickpeas and cook for a few minutes until everything is hot.
Add quartered (peeled) Yukon gold potatoes to a pot, cover with water and add salt. Bring to a boil and cook for roughly 20 minutes (until easily pierced with a fork).
Drain, add remaining ingredients to pot and mash (or use mixer) until potatoes reach preferred consistency.
Serve chickpeas atop mashed potatoes. Sprinkle with hemp hearts and top with micro greens. Enjoy!
Serves 3-4
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