Rich Tuscan-style Chickpea Stew with Cauli Rice

Method

1. 1 Heat a little Olive Oil in a Dutch Oven or large Pan over a medium heat. Once hot, add the Onion and Garlic, and a pinch of Salt and Pepper, and cook until golden before adding the Carrot and Celery. Cook for a further 5 minutes.
2. 2 Add the Tomato Paste, Smoked Paprika and Bay Leaves. Cook until fragrant (about a minute). Then pour the White Wine in to deglaze the pot, scraping up any browned bits stuck to the bottom. Allow wine to simmer rapidly for 3 minutes, stirring often.
3. 3 Add the Chickpeas and chopped Tomatoes. Cook at a rapid simmer, stirring fairly often, for 10 minutes
4. 4 Reduce the heat to low before adding the Veggie Stock. Then cover the pot and simmer for 30 minutes, stirring occaisionally.
5. 5 Taste and season if needed. Remove the Bay Leaves and finish with chopped Parsley.
6. 6 Serve on a bed of Fullgreen Cauli Rice and add a little dollop of Sour Cream if you want to be indulgent.
7. 7 Enjoy!!