There is nothing better than a pot of stew simmering away on the stove! This recipe is super easy to make, inexpensive and uses kitchen shelf-stable ingredients that are easily swapped out for whatever is on hand. Packed full of spices, protein and fibre, this is one to restore the mind, body and soul!

Ingredients

2 cloves garlic, minced
1 leek stalk, chopped finely
2 ribs celery diced
1 tbsp olive oil
1 cup spilt peas (dry)
2 carrots diced
1 tbsp mixed herb
1 tsp Moroccan spice
6 cups water or vegetable broth
1 tbsp tomato paste
1 425g can organic chickpeas, rinsed, drained
Salt and cracked pepper to taste 

Method:

1. Add the leek, garlic, celery and carrots to a large pot over medium heat with olive oil and sauté until soft.
2. Add in the split peas, mixed herbs, Moroccan spice, tomato paste, salt, pepper and water (or broth) to the pot bringing to a boil then reducing to a medium low simmer for about 35 minutes.
3. Add in chickpeas and simmer for a further 15 minutes. Taste and adjust seasoning if desired.
4. Serve with coconut yoghurt for added creaminess, coriander and cracked pepper.
5. Enjoy!

Serves 4