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Vegan Spanish Stew

Vegan Spanish Stew

By Morrisons
Try this simple Spanish stew as part of a vegan diet.
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Time and servings

Total time
Servings
Cooking time

Ingredients

10 total
  • 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

6 steps

  1. Step 1

    Boil the pearl barley in a pan for around 35-40 minutes.

  2. Step 2

    In a large pan fry the onion until lightly browned and add in each of the seasonings.

  3. Step 3

    Add butternut squash and a bit of water, then steam it for around 10 minutes.

  4. Step 4

    Add the rest of the vegetables and cook for a further 5 minutes.

  5. Step 5

    Add the vegetable stock and tinned tomatoes and bring the the boil. Simmer for 30 minutes and add the chickpeas.

  6. Step 6

    Stir in the pearl barley and serve. Season to taste.