I can’t shake this summer cold that’s been doing the rounds! Taken the meds, seen the doctor, tried the homeopathic remedies. Only thing left is to eat myself better! To that end, my new food crush is Ella Woodward of Her food philosophy is to “nurture and love your body, leaving you feeling incredible.” And she’s all about ensuring good-for-you meals taste sublime. Her Mushroom and Chickpea Stew will make you a convert!


Mushroom and Chickpea Stew

“I love serving this with quinoa or brown rice to make it extra satisfying but it’s delicious just on its own too as it’s bursting with flavour!” says Ella.

Serves 6



8 carrots

850g fresh mushrooms (about 30 mushrooms)

3x400g tins chopped tomatoes

2x400g tins chickpeas

600ml boiling water

7tbsp tomato purée

big handful of coriander, about 50g

2 lemons plus 3 more to serve

4tsp turmeric

4tsp cumin power

3tsp ground chilli

3 cloves garlic



1 Start by peeling the carrots, then chop them into pieces. Cut the mushrooms into thin slices.

2 Place the crushed garlic, turmeric, cumin, chilli, salt and pepper into a large saucepan along with 4tbsp of olive oil. Allow this to heat until it’s bubbling, then pour in the tins of tomatoes, tomato purée and boiling water.

3 Stir in the chopped carrots and mushrooms. Bring this mix to the boil then turn it down to a simmer. Let this cook for about 30 minutes, then stir in the chickpeas (drain the tins first) and the finely chopped coriander. Let this cook for another 20 minutes, at which point the mushrooms and carrots should be soft and ready to eat. If you’re making quinoa then cook this when you put the chickpeas in.

4 Once everything is ready, squeeze the two lemons into the mix and place the stew into bowls with the quinoa. Serve each bowl with half a lemon and an extra sprinkling of coriander.