Mediterranean Chickpea Stew

Method

1. 1. Step 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. Step 2

      Pour in stock and chickpeas and reduce heat to a simmer for 20 minutes

   3. Step 3

      Stir in parsley, lemon juice and baby spinach

   4. Step 4

      Serve with a toasted slice of Cape Seed Loaf and shaved parmesan cheese

2. Additional Comments

   1. A freezer-friendly recipe and great for leftovers.