This is a stew that is jammed with protein and carbohydrates. It’ll fuel you through the day or afternoon as it makes a great lunch that will lead you into the evening feeling full of energy.
Chickpeas and sweet corn contain healthy protein, fiber, vitamins and minerals. Chickpeas, also called garbanzo beans, belong to the legume family, which includes a variety of beans, peanuts, soybeans and lentils.
Protein is macronutrient that the body needs in high amounts, especially is vegans! It functions to repair cells, build muscles and boost the immune system.
Sweet corn has a moderate amount of protein for a vegetable. A 1-cup serving contains just over 5 grams. The total recommended daily intake of protein is 46 grams for women and 56 grams for men. If you are looking to boost the protein content, use sweet corn as a side dish with a vegan dish. Sweet corn is also low in fat. A 1-cup serving contains about 2.5 grams of total fat and less than a 0.5 grams of saturated fat.
Without further ado lets get cooking ☺️
2 cups of cooked or canned chickpeas
1 cup of sweet corn (cob)
1 red pepper
1 cup of cubed butternut squash
1 cup of chopped baby tomatoes
1 jar of organic Passata sauce
1 tablespoon of turmeric
1 tablespoon of paprika
1 dollop of agave syrup
Sprinkle of salt and pepper to taste
Sprig of thyme
Sprig of parsley and coriander
1/2 diced avocado
1/2 cup of shredded Red cabbage
Prepare all your ingredients – lightly sauté the butternut squash, chickpea, red pepper and sweet corn with the spices added in some coconut oil. For about 10 minutes until soft then add in the chopped tomatoes and Passata sauce. Let cook for about 15 minutes turning often until the sauce simmers away and you are left with a dense thick chunky stew. You can leave it more wet if you prefer and allow the veg to soften but I like it dense and crunchy.
Dish up on a deep plate and add some diced avocado and shredded red cabbage with parsley and coranider to garnish and a squeeze of lime juice.