Vegan Comfort | Spinach Chickpea Stew with Balsamic Glazed Carrots

I believe vegetable stock is something everyone should make at home, whether you are vegetarian, vegan, or not. It tastes much better than store-bought broth and is healthier. This recipe is based on homemade vegetable stock. I take the carrots from the stock, pan-fry them slowly, and add balsamic vinegar at the end to give them a bit of glaze. I also use the vegetable stock with cooked kombu to make a quick chickpea spinach stew. This dish is entirely plant-based. I hope you enjoy it!

Ingredients:

➡️For the Vegan Stock:

– 500g carrot – 70g celery – 150g leek – 15g kombu (seaweed) – 3 garlic cloves – 3 bay leaves – 1 shallot – 1 tsp fennel seed – 1 tsp black pepper – Sprig of thyme – 2 Liters water – Pinch of salt

➡️For the Chickpea Spinach Stew:

– 1 shallot, finely chopped – 2 garlic cloves, finely chopped – 15g kombu (cooked, from the vegan stock) – 400g canned chickpeas (with water) – 1 tbsp tomato purée – 200ml vegan stock – 50g spinach – Olive oil – Sea salt flakes – Black peppercorn

➡️For the Glazed Carrot:

– 500g carrot (from the vegan stock) – 2 tsp balsamic vinegar – Olive oil – Ground salt – Ground black pepper

Method:

1. 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.

2. Prepare Carrots and Kombu:

• Split the carrots and chop the cooked kombu; set aside.

3. 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.

4. 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.

5. Finish the Stew:

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

6. Serve:

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