Carrot and Chickpea Stew
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 40mins
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- Serves
- 4
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- Calories
- 325
A filling spiced vegan stew perfect for cold nights.
recipe updated 27 Jan 2025
Ingredients
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- Butternut squash
- 100 g
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- Onion
- 150 g
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- Garlic clove
- 2
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- Red chili
- 1
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- Carrot
- 300 g
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- Tinned chickpeas
- 400 g
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- Olive oil
- 2 tablespoons
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- Coriander
- ½ teaspoon
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- Ground cumin
- ½ teaspoon
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- Ground turmeric
- ½ teaspoon
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- Paprika
- ½ teaspoon
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- Tinned chopped tomatoes
- 400 g
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- Lemon juice
- 1 tablespoon
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- Spinach
- 150 g
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted - 1 min, 110°C, Speed OFF
- Then add butternut squash and onion to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 120°C, Stir 1
- Then add garlic clove, red chili, coriander, ground cumin, ground turmeric and paprika to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 2 min, 120°C, Stir 1
- Then add carrot, tinned chopped tomatoes and tinned chickpeas to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 20 min, 100°C, Stir 1
- Then add lemon juice and spinach to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 100°C, Stir 1
- Serve