Although it’s July, and my absolute favourite summer food is a big plate of fresh salad, I do still occasionally fancy a cooked meal. And while tomatoes are at their best, making a big juicy stew out of them is incredibly satisfying.
Eating a wholesome, cooked meal is something we love to do here in Ireland, especially as we still get cool, wet days even in summertime.
But to be honest, even if I were in Spain, where it’s much hotter than here, I would still eat this!
Also, I do like to pop an occasional cooked dish into my blog because it’s about what I’m eating and what I think you might like to try. And this is a real simple, hearty vegan meal that anyone can enjoy.
It’s not a particularly spicy dish, but feel free to add more spice if you wish. Once all the flavours are allowed to cook together gently and rest slightly before eating, it’s extremely favourable in any weather. It would of course make an awesome autumn/winter dish, but while Tomatoes are in season right now, why not give it a try?
I like to keep things extremely simple when it comes to food, whether it be raw or cooked. If something is going to take me hours to prepare I’m simply not interested. However, if you are a sprouter of seeds you may like to make this with sprouted chickpeas, which would give it a great protein boost. You just need to plan ahead and start the sprouting process about 2-3 days before making the meal. Click here to learn how to sprout.
Simply add them for the last few minutes of cooking time just to soften and heat just a little. Otherwise use freshly cooked or canned if you prefer.
I served this with herb roasted potatoes.
Equipment: Large deep pan (I like to use a ceramic one), wooden spoon, chopping board & knife
1 large Red Onion (chopped)
2 cloves Garlic (crushed)
1/4 Red Chilli (finely chopped) or Pinch Cayenne Pepper
250g Mushrooms (sliced)
500g Vine Tomatoes (roughly chopped)
6 Sundried Tomatoes (chopped)
400g Chickpeas (sprouted or cooked)
150-200g Baby Spinach (washed & dried)
Handful fresh Oregano / or 2 tsp dried
2 tsp Organic Bouillon Powder / or a Veggie Stock Cube
2 tsp Cumin Powder
Pinch Black Pepper
2 tsp Coconut Oil / or Olive Oil
Method: Melt the Coconut oil in the pan on a medium-high heat and saute the Onion until soft. Add the crushed Garlic and Chilli/Cayenne and stir in for another minute or so.
Add the sliced Mushrooms, reduce the heat and continue to cook for a few minutes until the juices are running out. If you have a lid for your pan this will help to stop it drying up.
Now add the chopped Tomatoes, Sundried Tomatoes, the stock powder, pepper and cumin powder. Cook for about 10 minutes on a low-medium heat, or until everything is soft and juicy.
Pop in the cooked Chickpeas and fresh/dried Oregano and allow to cook for a futher 5 minutes.
At the last minute add the fresh baby Spinach and stir until slightly wilted. Take it off the heat and allow to sit for a few minutes before serving.
This is delicious with rice, but I just love it with potatoes roasted in coconut oil and sprinkled with chopped rosemary or dried mixed herbs and a little sea salt. 🙂