Start night before soaking chickpeas (see notes). Serves 50 people
A very popular dish with a rich fruity flavour (Vegan, Gluten Free)
4 tablespoons olive or canola oil
12 onions, finely chopped
8 carrots, finely chopped
Other vegetables, finely chopped. (about 8 courgettes, bunch of silverbeet, mushrooms etc, depending on what you have)
2 tablespoons garlic (pre crushed)
1kg dried chickpeas (or 3kg canned)
2.5kg chopped tomatoes (canned)
600g tomato paste
600g chopped prunes
3 tablespoons ground cinnamon
3 tablespoons ground allspice
Orange rind 4-8 oranges depending on their size.
Vegetable stock 8 cubes (or equivalent) (dissolve in cupful hot water first)
3 tablespoons dried mixed herbs
Salt, black pepper.
Water to add if needed.
- If using dried chickpeas – pour boiling water over and leave to soak overnight.
- Drain water in the morning, place in pan and cover with fresh water. Add 2tsp veg stock powder. Bring to boil and cook 45-90 mins until tender. Turn off heat and leave to cool in water. Drain and use.
- Heat oil in large pan.
- Fry onion until soft, then add garlic and other veggies and fry until soft.
- Add all the other ingredients and simmer for 30 mins. Add extra water to consistency wanted. Add the spices and orange rind slowly and taste in between each spoonful so you don’t overdo it.
- Taste and add more seasoning as needed.
This can be served as a crumble in long oven trays. Place the stew in the trays, spread the crumble on top and bake in the oven until piping hot and the top is slightly golden.
Crumble toppings can be made from a variety of ingredients:
- left over hummus mixed with linseeds (flax) and sesame seeds
- left over lentil patties mixed with some hummus and olive oil
- chopped nuts mixed with linseeds and sunflower seeds, then olive oil to blend
Can be made in advance and left – the flavours will intensify.
Eat with leafy veges – chard, kale, broccoli, cauliflower, bok choi, beet tops, spinach etc and some green beans.