'Chicken' Stew (vegan)

This heartwarming recipe is the perfect comfort food.

How to make this in 3 easy steps:

(for 2-3 servings)

Step 1 – Prepare the protein chunks and rice

• Add the protein chunks to a bowl of cold water (enough to fully cover the chunks) and let them soak for 10 minutes to hydrate them before cooking.

• Boil about 500ml of water then add the rice. Boil until tender, which should be between 7-10 minutes. Then using a colander, drain the water.

• Add salt to your drained rice, stir, cover it and put it to one side.

Step 2 – Pan fry the veggies and protein chunks

• Chop the pepper and butternut squash into small diced pieces.

• Heat a pan with a little olive oil and add the onion and garlic, cook for about 2 minutes before adding in the peppers and butternut squash and cook for another 2 minutes.

• Add another splash of olive oil and now add in the paprika, garlic powder and cumin seeds, stir for a minute to release the flavours and then add the stock cube dissolved in a cup of hot water (about 200ml).

• Add the drained tin of chickpeas, salt, cinnamon, sugar and pepper. Let this simmer for 7 minutes before adding the protein chunks for a final 5 minutes.

Step 3 – Time to serve 

• Serve your stew over the boiled rice, sit back and enjoy!
  

You can keep these cooked chunks in the fridge for up to 2 days.

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Ingredients

For 2-3 servings

Key ingredients: 70g Pea protein chunks 1 tin Chickpeas (240g drained) 100g  Rice 1 x Onion 3 x Garlic cloves 1 x Red pepper 1 x Thick slice of butternut squash

Spices: 1 x teaspoon of cumin seeds ½ teaspoon of ginger powder 2 teaspoons of paprika 1 teaspoon Garlic powder ½ teaspoon Turmeric ½ teaspoon Pepper 1 tin Chopped tomatoes 1 x Stock cube/pot 2 teaspoons of cane sugar ½  teaspoon of cinnamon powder 2 teaspoons Olive oil Salt as preferred

Pea Protein Chunks

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