One of my new year’s resolutions this year was to try to eat healthier and lose some weight (original ey!?). I’m hoping that reverting back to a mainly vegan diet (only sometimes picking the vegetarian option when eating out) will automatically contribute to this but I’m also going to make an extra effort by doing the 5:2 diet.
I know it might be ‘faddy’ but to me intermittent fasting makes some sense and I feel like I need structure otherwise I too easily drift into eating rubbish again. So, twice a week I am only eating 500 kcals. I am also going to do ‘rawtill4’ on these days – any raw recipes welcome!
Anyway I made this for my low calorie evening meals this week and it’s pretty tasty and filling so I thought I would share….
Moroccan-style Vegetable and Chickpea Stew
Totals 600 kcals – either 2 large portions or 3 or 4 smaller ones
8 spring onions
600g vegetables – I used celery, carrots and butternut squash but you could also use cauliflower, courgette, celeriac, peppers, turnips or swede etc…
200g tomatoes – I only had baby but it would be easier to use big ones
1 tin of chickpeas
2 tsp cumin
1 tsp cinnamon
½ tsp chilli flakes
4 tbsp tomato puree
1 tsp balsamic vinegar
- Slice the spring onions and chop veg into bitesize pieces
- Put the onions and veg in a pan on highish heat with 4 tbsp of water and a sprinkling of salt, cover with a lid (or baking tray like I did) and steam
- Meanwhile, chop the tomatoes and assemble the rest of your ingredients
- When the veg is starting to soften around the edges chuck in the rest of the ingredients (nicely pre-assembled) and 250ml water
- Give it all a stir, bring to the boil and simmer until the veg is cooked.
Adapted recipe from 5:2 Vegetarian by Celia Brooks