All you need is a bit of time to create this delicious vegan meal. I like to serve mine with some toasted sourdough with lots of butter.
Serves 4
Ingredients
2 large leeks, roughly chopped
oil of choice
5 celery sticks, thinly sliced
2 garlic cloves, grated
400g chopped tomatoes
1 tsp salt
1 tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp sugar
400g chickpeas, rinsed and drained
400g red kidney beans, rinsed and drained
1 tsp rose harissa paste (optional)
200g spinach
Method
– Add 2-3 tbsp of oil to a hot pan. Add the leeks and cook on medium-low heat for 2-3 minutes.
– Add the celery and cook on medium-low heat for 5 minutes.
– Add the garlic and cook for 1 minute.
– Add the chopped tomatoes, mix well, cover, and cook for 15-20 minutes.
– Add the salt, chilli powder, turmeric powder, garam masala, and sugar. Mix well.
– Add the rose harissa paste, chickpeas, kidney beans, and 300ml water. Mix well and bring to a boil. Cover and cook for 40-45 minutes.
– Add the spinach and 200ml water, cover and cook on high heat for 10 minutes.