Wasted Kitchen Food Hack - Chickpea, Wasted Veg & Tomato Soup Stew or Shakshuka

by Katy Newton

Chickpeas are good in an emergency and we always have a can or two in the cupboard or some frozen.  And combined with a jar of Wasted Roasted Tomato & Pepper Soups or something you've made and frozen/ bought in a carton and needs to be used and a handful of ingredients you might find lurking around in the fridge or veggie rack can make a great last minute dinner, breakfast or brunch!  

Here's our (very flexible) recipe for Chickpea, Wasted Veg & Tomato Soup Stew (or Shakshuka if it's before midday)...  serves 2 generously

Tomato Soup Stew or Shakshuka

Ingredients

  • An onion
  • Clove or two of garlic
  • Something to spice it up - we use cumin and chilli but coriander, paprika are good too
  • Veg (optional)- courgette, peppers, aubergines, celery... (dig out whatever needs using/ is in the bottom of the veg box that you don't know what to do with)
  • Chickpeas - can or equivalent cooked (optional if no veg)
  • Merguez or Chorizo Sausage (optional) - up to say 4 sausages
  • Tomato Soup c 300ml (more if you've got loads of veg)- we used Wasted Kitchen Roast Tomato & Pepper and haven't tried canned but we'd give it a go...  
  • Red wine 50ml (optional)
  • Tomato Concentrate - tbsp
  • Eggs - optional
  • Feta - optional
  • Spinach - optional

This is what we used - plus handful of spinach and tomato concentrate

Method
  • Fry off the spices an onion and clove of garlic until soft (use a large frying pan, saucepan or wok). 
  • If you are using Merguez or Chorizo chop them into bite size pieces, add them to the pan and cook off.  Dig out any peppers, aubergines or courgettes that need using chop them up and throw them in too.
  • Add soup - we use a 300 ml jar or tub of our Wasted Roast Tomato & Pepper Soup
  • Add a can of chickpeas (or equivalent cooked) - if using.  If you've got a load of other veg to use up you might not need them.
  • Add any red wine that's hanging around / looking for an excuse to be opened (50-100ml).  No wine - you can add a dash of red wine vinegar/ soya sauce/ marmite (a dash, not 50ml).  Something that is going to add a depth of flavour.
  • Add a tbsp of tomato concentrate, stir and put a lid on
  • Turn hob down or put in preheated oven at 160 for 25 minutes
  • At the last minute stir any spinach or rocket you might have lying around through it
  • If you are feeling fancy or find yourself doing this for breakfast break an egg or three in and let them cook
  • Sprinkle w Feta if you have some
  • Dadaaah!  Serve up with bread and maybe a dollop of yoghurt

 

 

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