Ingredients
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6 dl Water
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1200 g Crushed tomatoes
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50 g Tomato paste
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5 dl Oat cooking cream
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1200 g Chickpeas
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1000 g Root vegetable chunks
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200 g Diced onions
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200 g Diced dried apricots
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50 g Rapeseed oil
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30 g Crushed garlic
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20 g Sugar
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15 g Parsley
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4 g Cumin
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4 g Crushed black pepper
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2 g Ground cinnamon
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2 g Cardamom
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2 g Ground ginger
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10 g Iodised salt
Directions
Portion size: 230 grams
Yield from 20 portion recipe: 4.600 kg
Vegan
Allergens: Gluten
Menu labels: Vegan, Dairy-Free, Contains Garlic
NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.
Carbon footprint per portion (stew 230 g and whole-grain couscous 130 g): 0.3 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Cold preparation instructions
Measure all the ingredients and set aside. If using frozen products, let thaw in a cold room overnight. Rinse and drain the chickpeas. Mix together the water, crushed tomatoes, tomato paste and oat cooking cream. Stir in the chickpeas, root vegetable chunks, diced onions, diced apricots, rapeseed oil and seasonings. Heat in the oven using the combination function at 140°C (50% steam), stirring occasionally, until the temperature of the food reaches +80°C.
Serve with whole-grain couscous.
During cold preparation, the temperature of the food before heating must stay under +6°C.
The cold preparation recipes were developed by the municipality of Tuusula based on Climate Friendly Veggie Food recipes.
