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A. made the most delicious vegan stew last night.
She fried garlic and chopped red onion in olive oil, and added peeled, diced carrot.
Then she added chopped courgette, cooked it all for a little bit and threw in a can or two of chick peas and ditto tomatoes. Stirred.
Then she seasoned it with salt and pepper, hot paprika, cinnamon, a splash of balsamico vinegar and a pinch of brown sugar.
She let it all cook a little longer to allow the flavours to marry and served it piping hot over brown rice.
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