This vegetable stew with chickpeas, celery and fennel is quick to make and provides lots of valuable fibre and protein. A healthy recipe that warms the soul and fills you up without weighing you down. Tastes great vegan as well as with beef.
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Ingredients:
1 onion
300 g celery
1 fennel bulb
2 tablespoons olive oil
1 tbsp tomato puree
2 tomatoes
1 small tin (240 g) of chickpeas
About 500 ml vegetable stock
Salt and pepper to taste
Parsley to taste
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