I believe vegetable stock is something everyone should make at home, whether you are vegetarian, vegan, or not. It tastes much better than storebought broth and is healthier. This recipe is based on homemade vegetable stock. I take the carrots from the stock, panfry them slowly, and add balsamic vinegar at the end to give them a bit of glaze. I also use the vegetable stock with cooked kombu to make a quick chickpea spinach stew. This dish is entirely plantbased. I hope you enjoy it!
how to make balsamic glazed carrot with chickpea stew and vegetable stock for scratch #cooking
Ingredients:
For the Vegan Stock:
500g carrot
70g celery
150g leek
15g kombu (seaweed)
3 garlic cloves
3 bay leaves
1 shallot
1 tsp fennel seed
1 tsp black pepper
Sprig of thyme
2 Liters water
Pinch of salt
➡For the Chickpea Spinach Stew:
1 shallot, finely chopped
2 garlic cloves, finely chopped
15g kombu (cooked, from the vegan stock)
400g canned chickpeas (with water)
1 tbsp tomato purée
200ml vegan stock
50g spinach
Olive oil
Sea salt flakes
Black peppercorn

➡For the Glazed Carrot:
500g carrot (from the vegan stock)
2 tsp balsamic vinegar
Olive oil
Ground salt
Ground black pepper



Method:

1. Make the Vegetable Stock:
Add all the stock ingredients to a stockpot.
Bring to a boil, then reduce the heat and simmer for 1 hour.
Strain the stock through a cheesecloth and set aside.

2. Prepare Carrots and Kombu:
Split the carrots and chop the cooked kombu; set aside.

3. Cook the Chickpea Spinach Stew:
Heat olive oil in a sauté pan over medium heat.
Sauté the chopped shallot and garlic until fragrant.
Add tomato purée and stir well.
Add the chopped cooked kombu, cook for about 2 minutes.
Add canned chickpeas (with water) and stir well.
Pour in the vegetable stock, mix well, cover, and simmer for 20 minutes.

4. Glaze the Carrots:
Season the carrots with ground salt.
Heat olive oil in a frying pan over medium heat.
Fry the carrots until golden brown on both sides.
Sprinkle balsamic vinegar over the carrots and cook until the vinegar evaporates. seasoning with ground black pepper.
Optionally, sprinkle roasted black sesame seeds on top.

5. Finish the Stew:
Add spinach to the chickpea stew and mix well.
Season with sea salt flakes and ground black pepper to taste.

6. Serve:
Place the chickpea spinach stew on a plate.
Top with glazed carrots.


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