EASY CHICK-PEASY VEGAN BOWL

Thursday, August 17, 2017 Holly 0 Comments




Put your hands up if you've managed to make it from Monday to Thursday with only £5 in your bank. **Waves hand frantically and awaits praise and gold medal**

You guessed it. This week I have been BROKE. So broke that I have curbed my weekday cocktail habit and have stayed in (almost) every night. Hence, I'm spending my moronically named 'thirsty' Thursday in bed with a good old glass of H20. 

The glass, by chance, is washing down my budget meal. The latest installment in a series of vegan one-pot wonders that I have been eating as a staple post-work.

You may have noticed that it is chickpea based with a side of, yup, hummus. A little excessive on the bean front, but it works - believe me. The dish isn't too heavy and can work with pretty much any vegetable, provided you nail the base. I managed to squeeze 4 veggies in there (spinach, tomatoes, runner beans and broccoli) but you can add/take as you wish.

Here goes:

EASY CHICK-PEASY VEGAN BOWL

What you need:
- 1 tin of chickpeas, drained
- 3 frozen spinach blocks
- 1 Handful of Chopped Runner Beans
- 6 cherry tomatoes cut into quarters
- 2 finely chopped garlic cloves
- 1/2 head of broccoli cut into florets
- 1-2 big dollops of tomato puree

- 1 vegetable stock cube
- 1/4 tub hummus
- Coriander to season
- Paprika to season
- Salt to season

What you do: 
1) Take a large pan and heat up some oil. Then throw the drained tin of chickpeas in.

2) Add the vegetable stock cube (I was able to crumble mine over the pan)

3) Add the quartered cherry tomatoes. You can add water and carry this on as and when if the content begins to burn.

4) Add a dollop or two of tomato puree. Mix. It should have the texture of a liquidy sauce now.

5) Add broccoli and frozen spinach. You can also add the chopped runner beans.

6) Season with garlic, salt, paprika. I always use pre-chopped garlic, it's LIFE CHANGING.  

7)  Let the contents of the pan simmer on a low heat, stirring occasionally (I used this time to wash up).

8) After around 15 minutes or so, when the sauce has cooked down and you're left with a moist contents, you can take the pot off the heat. 

9) Grab a bowl and fill it up depending on how hungry you are. I had quite a small portion as I had a big lunch. For the final steps, dollop some hummus on the side and tear coriander over the top.

10) Enjoy! It tastes SO good. 


Holly x 

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