Vegan Comfort | Spinach Chickpea Stew with Balsamic Glazed Carrots

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar adds tanginess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

Make the Vegetable Stock: Add all the stock ingredients to a stockpot. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain the stock through a cheesecloth and set aside.

Prepare Carrots and Kombu: Split the carrots and chop the cooked kombu; set aside.

Cook the Chickpea Spinach Stew: Heat olive oil in a sauté pan over medium heat. Sauté the chopped shallot and garlic until fragrant. Add tomato purée and stir well. Add the chopped cooked kombu, cook for about 2 minutes. Add canned chickpeas (with water) and stir well. Pour in the vegetable stock, mix well, cover, and simmer for 20 minutes.

Glaze the Carrots: Season the carrots with ground salt. Heat olive oil in a frying pan over medium heat. Fry the carrots until golden brown on both sides. Sprinkle balsamic vinegar over the carrots and cook until the vinegar evaporates, seasoning with ground black pepper. Optionally, sprinkle roasted black sesame seeds on top.

Finish the Stew: Add spinach to the chickpea stew and mix well. Season with sea salt flakes and ground black pepper to taste.

Serve: Place the chickpea spinach stew on a plate. Top with glazed carrots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary