Cabbage, Lentil and Chickpea Stew

Most of the ingredients for this quick and easy vegan recipe for cabbage, lentil, and chickpea stew are found in your cupboard. A robust and satisfying supper results with the inclusion of cabbage. A tasty stew that is inherently sugar-free, dairy-free, vegan, gluten-free, and dairy-free. The most ideal supper can be enjoyed with a loaf of simple no-knead bread

Important details – 35 minutes for cooking – 8 servings – Ten minutes to prepare. – Type: Vegan

INGREDIENTS – Onion, yellow – carrots – celery – Smoked paprika (or sweet paprika) – minced fresh thyme leaves – garlic – freshly ground black pepper and sea salt – Lentils in French (OR brown lentils) – Green kale – chickpeas in a can (or 1 12 cups cooked chickpeas) – pulverised tomatoes – thawed spinach (you could use fresh) – Tamarind soy sauce without gluten

Can this vegan stew be frozen? – You can freeze this, yes. After letting it cool fully, divide it into small freezer-safe containers. up to three months by freezing

How should frozen soup be defrosted? – Placing frozen soup in the refrigerator and letting it defrost overnight is the best approach to defrost it. It might also be done in a microwave. Once it begins to defrost a little, cover it and defrost in two-minute bursts, breaking it up with a wooden spoon. Transfer it to a sauce pan to heat after it's nice and slushy