Vegan Butternut Chickpea Bowl

With autumn bringing cooler temperatures, and the desire for food that will warm me up, I made a vegan butternut chickpea bowl with some curry in it to enhance the flavour.

Cooking time: 1 hour

INGREDIENTS:

  • 1 butternut chopped up into cubes
  • 1 can of chickpeas, drained
  • 1 tbsp chopped garlic
  • 2 tsp olive oil
  • 1 large carrot (or more if you want)
  • 1 cup vegetable stock in boiling water
  • 1 tbsp concentrated tomato puree
  • 1 tbsp lemon juice
  • 1 heaped tbsp Kaami Kashmiri Masala
  • 1 tsp chilli powder flakes
  • 1 tsp cumin
  • 1 tsp parsley
  • 1 cup basmati rice

METHOD:

  • Preheat the oven to 180 degrees Celsius
  • Pop the chopped up butternut onto an ovenproof tray, into the oven with 1 tsp olive oil drizzled on the butternut
  • Keep the butternut in the oven for 40 minutes
  • While that is going, put a large pan on medium heat onto the stove with the rest of the olive oil
  • Add the garlic, carrots, vegetable stock in boiling water, the concentrated tomato puree, lemon juice, chilli flakes, cumin and parlsey into the pan and cook until the carrots are soft
  • When the carrots are soft, start boiling your basmati rice in a pot until the rice is soft
  • Add the drained chickpeas to the pan
  • When the butternut is ready, take that out the oven, add the butternut into the pan and stir everything together
  • If you are looking for more of a liquid consistency to your stew, you can add another cup of vegetable stock in boiling water of just pour in a tot more boiling water if you need (I only added a little bit more water in, going for less of a liquid consistency in my bowl)
  • When everything is ready, serve into a bowl

Reference

Inspiration for my recipe came from https://www.marthastewart.com/870082/chickpea-and-butternut-squash-stew

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