20 Easy Vegetable Stew Ideas You’ll love

Ingredients

• 2 tablespoons vegetable oil
• 400g thin lamb sausages (preferably chipolatas)
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 1 tablespoon Moroccan spice paste
• 1 cinnamon stick
• 2 large carrots, peeled, chopped
• 3 small parsnips, chopped
• 1 1/2 cups (375ml) chicken stock
• 400g canned chopped tomatoes
• 400g canned chickpeas, drained
• Roughly chopped mint, to serve
• Lemon wedges to serve

Instructions

1. Heat half the oil in a large, deep frypan over medium heat and cook the sausages, turning for 5-6 minutes until golden all over, then set aside. If not using chipolatas, cut the cooked sausages into 4-5cm lengths.
2. Add the remaining oil to pan, reduce heat to medium-low and cook onion and garlic for 3 minutes or until soft but not browned. Stir in paste, cinnamon, carrots and parsnips.
3. Add the stock and tomatoes, bring to the boil, then simmer over medium-low heat for 15 minutes or until vegetables are just tender.
4. Add the chickpeas and sausages and cook for 5 minutes or until sausages are cooked through.
5. Divide the stew among 4 bowls, scatter over mint and serve with lemon.

Recipe Source