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Memphis Chickpea Stew
1 1/2 cup (265g) new potatoes
1 large carrot
1 tbsp olive oil
1 medium onion
2 cloves garlic, crushed
1 medium courgette (zucchini)
1 medium red pepper
1 400g tin chickpeas, drained
2 500g boxes of passata
1/2 tsp vegetable stock powder – I used bouillon
1 pack of Raw Spice Bar Memphis Dry Rib Rub
1/2 tsp Raw Spice Bar Applewood Smoked Salt
freshly ground black pepper, to taste
1. Firstly, prepare your vegetables. Slice the new potatoes, carrot, courgette and red pepper into bite sized chunks. Then, finely slice your onion. Set aside.
2. Add the potatoes into a large pan, cover them with water and bring to a boil on a medium-high heat. Then, cook them for 20 minutes until soft. After cooking them for 15 minutes, add in the chopped carrot and continue to cook.
3. In the meantime, prepare the stew. Add the olive oil, onion and garlic into a large wok/frying pan and place onto a medium heat. Fry them together, stirring, for about 2 minutes until the onion becomes translucent. Then, add in the red pepper and courgette pieces, and continue to fry for 5 more minutes.
4. After 5 minutes of cooking the vegetables, add in all of the passata, chickpeas, vegetable stock powder, Memphis Spices, Smoked Salt and black pepper. Stir the mixture together and continue to cook through until the potatoes are done. Then, when the potatoes and carrot have cooked, remove them from the heat, drain and add them into the stew. Stir everything together and cook for a final 5-10 minutes until the stew has thickened and it’s flavours have developed. Then, lastly remove it from the heat and serve with rice or what else you like.