Free Recipe
Free recipe: Mediterranean Chick Pea Stew
– Serves 4
– Difficulty Easy
What a great time of year to dig into a piping hot stew with crispy bread!
Ingredients
4 slices Prebiotic Cape Seed Loaf with BARLEYmax®
3 stalks celery
1 brown onion
1 medium zucchini
¼ cup sundried tomatoes
2 garlic cloves, diced
1L salt-reduced vegetable stock
600g cooked chickpeas
2 cups baby spinach
Juice of 1 lemon
Handful parsley
¼ tsp dried chilli flakes
Cracked pepper
80g Parmesan and extra parsley to serve
Method
STEP 1
In a large soup pot, heat oil and fry onions, garlic and celery until fragrant. Add in chilli flakes and cracked pepper. Then add in zucchini, sundried tomatoes and stir to combine
STEP 2
Pour in stock and chickpeas and reduce heat to a simmer for 20 minutes
STEP 3
Stir in parsley, lemon juice and baby spinach
STEP 4
Serve with a toasted slice of Prebiotic Cape Seed Loaf with BARLEYmax® and shaved parmesan cheese