Introduction
A stew that the kids will love!
Ingredients
Method
1
In a large soup pot, heat oil and fry onions, garlic and celery until fragrant. Add in chilli flakes and cracked pepper. Then add in zucchini, sundried tomatoes and stir to combine
2
Pour in stock and chickpeas and reduce heat to a simmer for 20 minutes
3
Stir in parsley, lemon juice and baby spinach
4
Serve with a toasted slice of Cape Seed Loaf and shaved parmesan cheese
Additional Comments
A freezer-friendly recipe and great for leftovers.
