Chickpea stew with garlic baguette

Name: Chickpea stew with garlic baguette | Asda Good Living
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 1 tbsp Olive Oil; 1 Bunch of Spring Onions, chopped; 6 Garlic Cloves, chopped; 3 Potatoes, about 450g, peeled and cut into 1.5–2cm dice; 2 Green Peppers, diced; 2 x 400g tins Asda Chopped Tomatoes; 2 tbsp Tomato Purée; ½ tsp Turmeric; 1 litre Vegetable Stock, make with 2 Low Salt Stock Cubes; 2 x 400g tins Asda Butter Beans; 400g tin Chickpeas; 300g Spinach; 1 Bunch Spring Onions, sliced; 100g Butter, softened; 4 Garlic Cloves, crushed; 4 Asda Bake at Home Baguettes; 125g Soft Goat’s Cheese; 15g Flat Leaf Parsley, chopped (optional)

A great dish for sharing after a long day outside in the sun.

By Asda Good Living,25th April 2023

Cook: 1 Hour

Serves: 6

Price: £2 per serving

Nutritional Information

Each 626g serving contains

Energy
18361kj
701kcal

35%

Fat
24.4g

High
35%

Saturates
13.1g

High
66%

Sugars
14.4g

Low
16%

Salt
3.44g

High
57%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2933kj/701kcal

Ingredients

1 tbsp Olive Oil

1 Bunch of Spring Onions, chopped

6 Garlic Cloves, chopped

3 Potatoes, about 450g, peeled and cut into 1.5–2cm dice

2 Green Peppers, diced

2 x 400g tins Asda Chopped Tomatoes

2 tbsp Tomato Purée

½ tsp Turmeric

1 litre Vegetable Stock, make with 2 Low Salt Stock Cubes

2 x 400g tins Asda Butter Beans

400g tin Chickpeas

300g Spinach

1 Bunch Spring Onions, sliced

100g Butter, softened

4 Garlic Cloves, crushed

4 Asda Bake at Home Baguettes

125g Soft Goat’s Cheese

15g Flat Leaf Parsley, chopped (optional)

Method

Put a large saucepan over a medium heat. Add 1 tbsp olive oil and fry the onion and the garlic until fragrant. Add the diced potato and peppers, chopped tomatoes, tomato purée and turmeric and season.

Stir for a few mins then add the stock and bring to the boil. Let it simmer for 15 mins, stirring from time to time, then add the beans and chickpeas. Let it simmer again for 20–30 mins.

Heat oven to 220°C/200°C fan/gas 7. Mix the spring onions with the butter and garlic. Make cuts into the baguettes – not all the way through. Spoon the butter mix into the incisions and on top of the baguettes. Place into a foil-lined roasting tray. Cover with more foil and bake for 10 mins. Uncover and bake for 10 mins more or until golden.

Stir the spinach leaves through the stew until just wilted. Season if needed and scatter over the goat’s cheese and parsley. Serve with the baguettes.