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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Creamy Celery + Chickpea Stew
For any celery haters out there, THIS will convert you. Paired with PLUMP chickpeas in a creamy tahini + mustard dressing. It's the ideal dish when you're craving both nourishment and comfort. This is an EXCLUSIVE recipe from Sophie Gordon's cookbook, 'The Whole Vegetable', which shows how veg can take centre-stage at any dinner table.
Ingredients
2 tbsp olive oil
2 medium shallots, cut in half lengthways, then thinly sliced
2 cloves of garlic, crushed or finely chopped
180g celery, washed and finely chopped, leaves reserved
a small bunch of fresh parsley (about 15g) stalks and leaves finely chopped
1 lemon, juiced and zested
2 tbsp soy sauce or tamari
2 tbsp Dijon mustard
3 heaped tbsp tahini
2 tbsp dried oregano
a pinch of chilli flakes or powder
1 x 570g jar Queen Chickpeas - with their bean stock
150ml veg stock
60g nutritional yeast or parmesan
125-250ml oat or dairy milk
Directions
Heat the olive oil in a pan over a medium heat. Add the shallots and cook until soft and slightly golden, about 6-7 minutes, stirring occasionally. Once softened, add the garlic and chopped celery. Cook for another 2 minutes.
Add the soy sauce or tamari, Dijon mustard, tahini, oregano, most of the parsley (reserving some leaves for garnish), lemon zest and juice, chilli. Tumble in the chickpeas with their bean stock plus the veg stock and stir to combine. Season with salt and pepper to taste. Bring to the boil, then lower to a simmer.
As the liquid starts to reduce and becomes thicker, add the nutritional yeast or parmesan and 125ml milk, seasoning again to taste. If you prefer more texture you can serve it at this stage, or you can continue to simmer it on a very low heat to your desired consistency. If your liquid is disappearing quickly go ahead and add the remaining milk.
Serve sprinkled with fresh parsley, the reserved celery leaves and a drizzle of olive oil.
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