A summer tomato based smoky stew laced with roasted red pepper, chickpeas and one of the new savoury additions to the Nature’s Charm line up, their Vegan Calamari!!
I still like a warm meal in the height of summer, though I am in Ireland and the hottest it pretty much ever gets is 25 degrees and even that is pretty rare. This stew is so easy to quite literally throw together. I love the versatility and all round novelty of the vegan calamari…all the texture and they have subtle taste of the sea. The can contains both capers and seaweed, both mighty authentic additions (side note, I totally wrote “auditions” the first time around!).
I love having this one with a mound of short grain brown rice, one of my latest obsessions. Ideally cold… cold rice, warm stew, try it, it’s a winner. I definitely think rice is one of those foods that is just better cold. The texture of the short grain brown rice is just chewy nutty perfection, with a little bit of a fluffy undertone.
Give this one a whirl and let me know if you liked it over on Instagram.
Smoky Chickpea "Squid" StewPrint Recipe
- 1 tbsp olive oil
- 1 small white onion finely chopped
- 1 clove of garlic, minced
- ½ a large red pepper sliced
- 1 can of good quality chopped tomatoes
- 125ml vegetable stock or red wine
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can of Nature’s Charm Vegan Calamari, drained
- Salt to taste
- Chopped flat leaf parsley and lemon zest to serve
Add oil to a pan over a medium heat. Add the onion and garlic to the pan and cook for five minutes. Then add the pepper and cook for a few minutes more.
Add the tomatoes, vegetable stock or wine, paprika, and cayenne pepper. Bring to the boil, and then simmer for 15 minutes.
Add the vegan calamari, allow to heat through for a few minutes. Season with salt to taste.
Serve with fresh parsley and lemon zest over the top; serve with a side of short grain brown rice for a nutty wholesome addition!