Spanish Vegan 'Chicken' & Chickpea Stew

Name: Spanish Vegan 'Chicken' & Chickpea Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean, Spanish
Ingredients: 2 tablespoons olive oil; 1 red capsicum, deseeded, thinly sliced; 1 red onion, halved and thinly sliced; 2 cloves garlic, finely chopped; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1/4 cup tomato paste; 500 mL hot water; 1 pot Continental Stock Pot Sensations Vegetable Stock Pot; 2 x 400 g cans chickpeas, rinsed, drained; 160 g packet vegan high-protein soy based chicken-style chunks; 60 g packet baby spinach leaves; steamed rice, to serve

Vegetarian

A heart-warming Spanish inspired meal using vegan 'chicken' and chickpeas.

25 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

2 tablespoons olive oil
1 red capsicum, deseeded, thinly sliced
1 red onion, halved and thinly sliced
2 cloves garlic, finely chopped
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/4 cup tomato paste
500 mL hot water
1 pot Continental Stock Pot Sensations Vegetable Stock Pot
2 x 400 g cans chickpeas, rinsed, drained
160 g packet vegan high-protein soy based chicken-style chunks
60 g packet baby spinach leaves
steamed rice, to serve

Heat oil in a large, deep frying pan over medium-high heat. Cook capsicum, stirring occasionally, for 5 minutes until golden brown.
Reduce heat to medium. Add onion and garlic to pan. Cook, stirring occasionally, for 5 minutes until softened. Add paprika and cumin and cook, stirring for 30 seconds until fragrant. Add tomato paste and cook, stirring, for 1 minute.
Add water, stockpot, chickpeas, and vegan chicken-free chunks. Bring to the boil, stirring. Reduce heat, and simmer for 10 minutes. Stir in baby spinach and cook until just wilted. Serve with steamed rice.