Being a cook is being an artist —You can mix ingredients in your fridge or pantry and get creative results! I had some chickpea cans I wanted to use and I decided to make this vegetarian strew which turned out delicious ! I used vegetables I had in my fridge and you can too! You can substitute the green peppers for red/orange/ yellow or add any vegetables you already have like celery or carrots. The important thing is that you make it with love and you get creative while doing it.

With some minor modifications, this is a replica of Spain on a Fork’s famous “Garbanzo Bean Stew” recipe. It’s earthy, it’s filling and most importantly, it’s delicious !Notes:*To grate tomato, cut tomato in half and carefully grate until only the skin is left.** Fresh parsley is best but if you don’t have any at hand, you can substitute it for dried parsley or even cilantro.#CA2025

Dig out the slow cooker to make this stew. Topped with toasted pine nuts and served with flatbreads, it makes a healthy and nutritious vegan meal - adapted from: https://www.bbcgoodfood.com/recipes/aubergine-chickpea-stew

West African-inspired, shared from https://minimalistbaker.com/1-pot-chickpea-tomato-peanut-stew-west-african-inspired/

Spontaneous recipe based on taste. Feel free to use whatever you have and make your own version.I'mein not an expert on creating flavours so I kept it mild.It was a very pleasant dish.

I haven’t been feeling well these past few days,,,earache 😦 but I am better today so I was able to post my recipe. 🙂 Have you ever eaten Baked Chickpeas? if not then this is a must try recipe. A vegetarian dish so easy to make with just a few ingredients, and yet with such a delish taste that you won’t believe.This recipe originates from the Aegean Island of Sifnos, one of the beautiful Cyclades Islands which is situated between Milos and Serifos. Sifnos is known for it’s traditional delicious food such as Revithada, a cheese with a bit of a sharp taste called Manoura, beautiful handmade pottery, landscapes and (ohh btw I have heard that they have pottery workshops if anyone is interested in taking lessons while visiting Sifnos), and of course the gorgeous sandy beaches..:)On to the recipe 🙂I wanted to try to cook this the traditional way, but that was just impossible due to the fact that I don’t own the traditional pots. But since I do own a ceramic baking pot I decided to bake the chickpeas in there, what I love about cooking in this pot is that it gives the food a smokey taste so different than the usual pots or pans we use to bake. 🙂

I used my left over vegetables . One egg plant was gone half bad, used my frozen tomatoes , and add a can of black beans. You can use any can of legumes ( chickpeas , white beans, but lentils would not be a good idea, )if you don’t want to use oven you can use same pot to cook if you are too lazy or have no time. . I think putting then to oven make taste better.

Leftovers leftovers leftovers. I made smothered chicken last night. My recipe is on Cookpad. I used all my rice last night but I did have half a bag of egg noodles. Dug in the freezers and found frozen partial bags of peas and corn lol par for the course with me. Since not everyone will have the leftover smothered chicken I’ll write this the way I would do it the easy way.

A great hearty stew to keep you warm in the cold midwest winters. You can add tomato chunks if you want thicker soup.

Is there any cuter fall vegetable than an acorn squash? Of course there isn’t, which just adds to the reasons why we love this acorn squash stew. The other reasons are coriander, cumin, paprika and cinnamon for the sweet yet slightly spicy flavor they give this cozy fall dish. Learn more at www. PeachDish.com