Spiced bean and falafel stew


Hooray for homegrown allotment garden veg! Kale, cabbage, broccoli, carrots, spinach, in fact any veg that you’ve got growing in your garden or stored in your fridge will do very well in this dish.

Spiced bean and falafel stew

  • Servings: Makes enough for 8 when served with rice.
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  • 4 large carrots
  • 1 armful / bag of kale
  • 1 armful / bag of spinach
  • 1 cabbage
  • 1 large broccoli
  • 400g red kidney beans
  • 400g chickpeas
  • 10 falafels
  • 650g passata
  • 400ml veg stock
  • 1 tbsp cinnamon
  • 2 tsp cumin
  • Brown rice to serve


  1. I simply chopped up all the veg and put everything except the falafels in my slow cooker, but it would do just as well in a large heavy-bottomed pan on the hob. It needs to ‘stew’ on a low heat for at least an hour. In the meantime, prepare and cook the brown rice.
  2. Preheat the oven to 180C and cook the falafels. You could make your own falafels or use shop-bought ones, either way I like to cook mine in the oven before adding them to the stew so that they’re a bit crispier. Not keen on soggy falafels!
  3. When everything is ready, gently stir the falafels into the stew and serve with the brown rice. Also delicious with a little natural yoghurt on top.

Recipe by Homegrown Kate www.homegrownkate.com

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