Vegan Spanish Stew
By Morrisons
Published on 23 June 2021
Try this simple Spanish stew as part of a vegan diet.Time and servings
45 minsTotal time
4Servings
45 minsCooking time
Ingredients
- 1 chickpeas
- 2 tsp of paprika
- 1 red pepper, diced
- 200 g of pearl barley
- 1 handful of black olives, pitted
- 1 onion, diced
- 0.5 vegetable stock cube
- 1 tinned tomatoes
- 0.5 butternut squash, diced
- 1 tbsp of yeast
Method
Step 1
Boil the pearl barley in a pan for around 35-40 minutes.Step 2
In a large pan fry the onion until lightly browned and add in each of the seasonings.Step 3
Add butternut squash and a bit of water, then steam it for around 10 minutes.Step 4
Add the rest of the vegetables and cook for a further 5 minutes.Step 5
Add the vegetable stock and tinned tomatoes and bring the the boil. Simmer for 30 minutes and add the chickpeas.Step 6
Stir in the pearl barley and serve. Season to taste.