Simple Spanish Stew | Healthy Vegan Recipes | Veganuary
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Simple Spanish Stew

Sally Thompson

  1. 2 servings of Pearl Barley
  2. 1 Vegetable Stock Cube
  3. 1 Tin of Plum Tomatoes
  4. 1 Handful Whole Black Pitted Olives
  5. 1 White Onion, diced largely
  6. 1 Sweet Red Pepper, diced largely
  7. 1/2 Butternut Squash, diced largely
  8. 1 Tin of Chickpeas
  9. 2 tsp Smoked Paprika
  10. 1 Tbsp Nutritonal Yeast
  11. Sea Salt & Black Pepper to taste
  12. Lemon Juice
  13. Fresh Flat leaf Parsley

Serves 2.

  • Boil the pearl barley in a separate pan for approximately 30-40 minutes.
  • In a large stew pan, fry off the onion until lightly browned, adding in each of the seasonings.
  • Add the butternut squash and a touch of water to help it soften. Steam for around 10 minutes.
  • Add the remaining vegetables and steam for a further 5 minutes.
  • Add the vegetable stock and tinned tomatoes, bringing the whole mix to the boil.
  • Simmer for another 30 minutes, adding the chickpeas and kale after around 20 minutes.
  • Stir in the pearl barley and stir thoroughly.
  • Serve with a sprig of parsley on the top! Season to taste.

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