Spiced potato and beans stew
This spiced potato and beans stew is vegan, gluten-free, healthy and hearty too. It’s ideal for a midweek supper or weekend lunch. Serve it with a crispy salad on the side.
Ingredients
Method
- Thinly slice the onion and garlic.
- Scrub the potatoes, then cut them into bite-sized pieces. Chop the carrots.
- Heat the oil in a saucepan and gently sauté the onion for 5 minutes, then add the garlic, potatoes and carrots. Cook for a couple of minutes, then stir in the tomato purée, chipotle paste. After a minute of stirring, add about 500 ml water and the stock pod. (The water should cover the veggies) Bring to the boil and simmer for 15 minutes under cover.
- Drain the black beans and add it to the stew. Add the soybeans too. Add a drop more water, if the stew seems too thick. Cook for 5 minutes, then add a kale or spinach and cook, under cover, for a further 5 minutes.
- Serve with a drop of apple cider vinegar and parsley scattered on top.