Vegan lemon and chickpea stew

Vegan Mediterranean cuisine lunch
Total: 45 min. | Active: 45 min.
vegan, lactose-free

Bring the taste of Greece to your home with this vegan lemon and chickpea stew. With its hearty chickpeas and zesty lemon flavour, this dish is a delicious, filling meal that is easy to prepare. Fresh herbs add a refreshing touch and a hint of green to the dish. Whether you're pushed for time or simply looking for something tasty, this aromatic stew is just the ticket.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 people

Vegetables
1 tbsp olive oil
1  onion, finely chopped
2  garlic cloves, finely chopped
2  carrots, cut into cubes
150 g celery, cut into cubes
2  organic lemons, use grated zest, set aside 1 tbsp of juice
1 tbsp rosemary, finely chopped
2 tsp thyme leaves
8 dl vegetable bouillon
2 tin chickpeas (approx. 400 g each), rinsed and drained
To serve
4 tbsp olive oil
  salt to taste
3 sprig dill, torn into pieces

How it's done

Vegetables

Heat the oil in a pan. Sauté the onion and all the other ingredients up to and including the celery for approx. 5 mins. Add the chickpeas, lemon zest, rosemary and thyme, pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins. over a low heat.

To serve

Transfer approx. 100 ml of the vegetable and chickpea mixture to a tall measuring cup along with the oil and the reserved lemon juice, puree, return to the pan, mix, season. Plate up the stew, garnish with the dill.

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