Carrot and Spinach Stew
It’s about the time for swapping cold options like sandwiches and salads for having more cooked food. This stew is comforting and filling, perfect with some brown rice or quinoa.
- 3-4 medium-size carrots, peeled and cut thin
- 1-2 stalks celery, chopped
- Coconut or Olive oil for cooking
- 1 medium-size onion, 2 if small
- 3 garlic gloves
- 200g frozen or fresh spinach
- 1 x 400g tin of diced tomatoes
- 1 x 400g tin chickpeas, or white beans
- 1 x tomato passata
- generous handful of fresh basil, chopped, or use more of dried
- 1/2 teaspoon dry basil
- 1 teaspoon honey or maple syrup
- 1/2 lemon juice
- 1/2 teaspoon ground pimento, less if using black pepper
- 1 teaspoon ground ginger powder
- pinch or more of ground chilly powder
- 1-2 cups of cooked rice or quinoa as a side
Place a saucepan on medium heat and add a drizzle of coconut oil, onion, garlic, and a pinch of salt. Cook for about 5-10 minutes, until soft.
Once soft, add ground ginger, pimento, and chilly. Simmer for a couple of minutes before adding diced carrots and celery, and cook for a further 5-10 minutes. After that add tinned tomatoes, passata, basil, and honey. Bring the whole thing to a boil before reducing the temperature and leaving to simmer for 20-25 minutes. Add the frozen spinach and chickpeas and cook for a further 15 – 20 minutes until soft.
Once everything is cooked, remove from the heat and squeeze in the lemon juice. Add a dash of warm water if needed until you reach the consistency you like best.
This stew is even better left overnight and enjoyed the next day. It’s a great recipe to help you use up any leftover veg – swap for veggies like cauliflower, zucchini, or broccoli or add them in too.