How to make
Stew the chopped celery with the onion in a little olive oil, add savory herb and thyme.
Separately blend 1 large tomato with 1 red pepper and half a glass of water. Season with garam masala juice.
After the onions are stewed, add the tomato juice and a little more water - about half a cup of water. Add a mix of frozen vegetables - peas, corn and carrots.
Add the already boiled red beans and chickpeas, add curry. The stove should be on very low heat. During cooking, add more water, if necessary.
After about an hour or so of stewing, thicken with 1 tbsp. spelt flour dissolved in a little lukewarm water.
Leave the stew to simmer for about 5 more minutes, turn off the heat and add fresh garlic, or parsley.
The Chickpea and Red Beans Stew is ready.
