This Vegan Savoy Skillet Stew with Baby Potato Topping is a comforting and hearty dish perfect for chilly days. The savory stew is loaded with chickpeas, vegetables, and aromatic spices, while the crispy baby potato topping adds a delightful crunch. Finished with a sprinkle of herbed breadcrumbs, this dish is sure to satisfy vegans and non-vegans alike!
Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 red bell pepper, diced. 1 tsp smoked paprika. 1 tsp dried thyme. 1 can 400g diced tomatoes. 2 cups vegetable broth. 1 can 400g chickpeas, drained and rinsed. 1 small head savoy cabbage, thinly sliced. Salt and pepper to taste. 500g baby potatoes, halved. 2 tbsp vegan butter, melted. 1/4 cup breadcrumbs. 2 tbsp chopped fresh parsley.
Instructions: Warm up a big pan with olive oil over medium-low heat. Add the diced onion and cook until it turns clear. Dice the carrot, celery, red bell pepper, and garlic. Make sure the vegetables are soft. Some dried thyme and smoked paprika should be put on top of the vegetables. Mix things together well. Add the vegetable broth and diced tomatoes. Bring to a low boil. Put sliced savoy cabbage and chickpeas in the pan. Add pepper and salt to taste. Let the stew cook on low heat for 15 to 20 minutes, or until it gets a little thicker and the flavors blend. Warm the oven up to 200C 400F while the stew is cooking. Cut baby potatoes in half and put them in a bowl. Add vegan butter that has been melted and toss to coat. Place the potatoes on a baking sheet that has been lined with parchment paper. Set the oven to 400F and roast for 20 to 25 minutes, until the food is golden and crispy. Cut up some fresh parsley and put it in a small bowl with the breadcrumbs. Spread the breadcrumb mix over the stew in the skillet when the potatoes are done. Top the hot vegan savoy skillet stew with the mixture of roasted baby potatoes and bread crumbs.
Prep Time: 20 minutes
Cook Time: 40 minutes
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