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Butterbean and Chickpea Stew

Sarah Montgomery
A hearty vegetarian butterbean and chickpea stew that won't break the bank.
Print Recipe
Servings 4

Ingredients
  

  • 600g potatoes, scrubbed, peeled and chopped into cubes
  • 3 medium sized carrots, sliced
  • 2 medium sized parsnips, sliced
  • 1 leek, chopped
  • 1 onion, chopped
  • 900ml vegetable stock
  • 1 tbsp Worcestershire sauce
  • 1-2 cloves of garlic, crushed
  • pinch of basil
  • pinch of salt and black pepper
  • 1 tin butterbeans, drained
  • 1 can chickpeas, drained

Instructions
 

  • Place your potatoes, carrots, parsnips, leek and onion into a large saucepan with vegetable stock. Bring to the boil and then turn down the heat to a simmer. Add the Worcestershire sauce, garlic, a pinch of basil, along with salt and pepper to taste. Cover and simmer until the vegetables have softened (around 40-45 minutes).
  • When the vegetables have softened, check the seasoning and add more if necessary. Then add the butterbeans and chickpeas and simmer uncovered for a further 5 minutes.
  • Serve with some crusty bread on the side.