Sustainable Chef & Food Journalist
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I’ve now converted it to be completely plant-based and I have to say, the flavour may be even better this way!
In this stew, all of the ingredients cook together for over an hour to create a comforting and satisfying dish that’s perfect on a cold winter’s night. What I love about it, and actually what I’m finding with many plant-based meals, is that it tastes even better the next day, making it a great make-ahead meal
Add all spice mix ingredients to a bowl and mix until combined. Add rinsed and dried chickpeas to spice mix, toss to coat and set aside
Heat coconut oil in a large pot on medium-high heat. Add onion and sauté for seven minutes until translucent and slightly browning, stirring throughout.
Add spiced chickpeas and let cook with onions, stirring often, for 3 minutes.
Stir in garlic, tomato paste and squash before adding the vegetable stock.
Bring up to a bubble and then reduce heat to low. Let simmer, uncovered, for an hour.
Check seasoning level and add more salt and pepper if needed.
Option to top with plain vegan yogurt or vegan sour cream and fresh mint leaves before serving.
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