memphis chickpea stew
Recently, I teamed up with RawSpiceBar to try some of their freshly ground spice mixes. Every month, they supply their customers with 3-4 varieties of spice mixes centred around a specific theme. They offer a subscription service, so if you sign up, then you’ll receive a delicious selection of spices straight to your door every month! It’s such a great idea!
This month, I received spices that were all inspired by Memphis. Now, I’ve never been to Memphis before, but if the food is as good as the flavours in my spice box, then I’ll be on the next plane over for a visit. In my parcel, I received three spice combinations: Memphis Dry Rib Rub, Applewood Smoked Salt and Triple Ice Cream Spices. The spices also come with a recipe you can use for each spice – but, when I saw the spices I was just so excited to use them that I decided to create my own recipe with them from scratch.
After sharing so many sweet recipes recently, I decided to save the ice-cream spice for later and work on a savoury dish first. Craving some vegetables, I created a simple, tomato-ey chickpea and vegetable stew, rich with Spice Bar’s Dry Rub and Smoked Salt spices. The flavours created in this recipe are smokey and powerful with a nice chilli kick – which is just what my body’s been craving after eating so much cake recently! The stew is already such a simple dish to prepare, but having all of the spices ready really helped to speed up its process, and I was able to whip up this delicious meal in no time!
To find out more about Raw Spice Bar and their subscription service, you can visit their website here: https://rawspicebar.com
memphis chickpea stew
1 1/2 cup (265g) new potatoes
1 large carrot
1 tbsp olive oil
1 medium onion
2 cloves garlic, crushed
1 medium courgette (zucchini)
1 medium red pepper
1 400g tin chickpeas, drained
2 500g boxes of passata
1/2 tsp vegetable stock powder – I used bouillon
1 pack of Raw Spice Bar Memphis Dry Rib Rub
1/2 tsp Raw Spice Bar Applewood Smoked Salt
freshly ground black pepper, to taste
1. Firstly, prepare your vegetables. Slice the new potatoes, carrot, courgette and red pepper into bite sized chunks. Then, finely slice your onion. Set aside.
2. Add the potatoes into a large pan, cover them with water and bring to a boil on a medium-high heat. Then, cook them for 20 minutes until soft. After cooking them for 15 minutes, add in the chopped carrot and continue to cook.
3. In the meantime, prepare the stew. Add the olive oil, onion and garlic into a large wok/frying pan and place onto a medium heat. Fry them together, stirring, for about 2 minutes until the onion becomes translucent. Then, add in the red pepper and courgette pieces, and continue to fry for 5 more minutes.
4. After 5 minutes of cooking the vegetables, add in all of the passata, chickpeas, vegetable stock powder, Memphis Spices, Smoked Salt and black pepper. Stir the mixture together and continue to cook through until the potatoes are done. Then, when the potatoes and carrot have cooked, remove them from the heat, drain and add them into the stew. Stir everything together and cook for a final 5-10 minutes until the stew has thickened and it’s flavours have developed. Then, lastly remove it from the heat and serve with rice or what else you like.