Ingredients
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50 g Rapeseed oil
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200 g Diced onions
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2 g Ground cinnamon
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4 g Cumin
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2 g Cardamom
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2 g Ground ginger
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30 g Crushed garlic
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1000 g Root vegetable chunksfrozen
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1200 g Chickpeascanned
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1200 g Crushed tomatoes
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50 g Tomato paste
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40 g Vegetable bouillon powder
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6 dl Water
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200 g Diced dried apricots
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20 g Sugar
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4 g Crushed black pepper
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10 g Iodised salt
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5 dl Oat cooking cream
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15 g Parsleyfrozen
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.
Instructions
Heat the oil in a pot and saute the onions and seasonings for a few minutes. Add the root vegetable chunks, drained chickpeas, crushed tomatoes, tomato paste, water, vegetable bouillon powder, diced apricots and salt. Simmer for 10 to 15 minutes on low heat.
Add the oat cooking cream and parsley. Bring to a boil and taste to check the flavour.
Serve with whole-grain couscous.
Does your kitchen use the cold preparation method? The cold preparation recipe for the chickpea and apricot stew can be found here.
