Spanish Vegan 'Chicken' & Chickpea Stew Cropped

Spanish Vegan 'Chicken' & Chickpea Stew

  • Vegetarian
A heart-warming Spanish inspired meal using vegan 'chicken' and chickpeas.
  • 25 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 4 People


  • 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

  1. Heat oil in a large, deep frying pan over medium-high heat. Cook capsicum, stirring occasionally, for 5 minutes until golden brown.

  2. 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.

  3. 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 1055.36 kcal
Protein (g) 54.1 g
Sugar (g) 26.41 g
Fat (g) 24.48 g
Fibre (g) 30.09 g

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