Autumn weather calls for steamy stews. As the temperature cools down, warm your kitchen (and your belly) with these hearty stews that are packed with flavour.  

Chickpea and spinach stew with toasted almonds 

Serves 4 

Ingredients 

2 garlic cloves, peeled and crushed
Olive oil
2 × 400g tin cream of tomato soup
400g tin chickpeas, drained
2 cups baby spinach
3 Tbsp flaked almonds, toasted 

Method 

1. Fry garlic in olive oil until golden. Add the soup and cook over high heat for 15 minutes, stirring occasionally.
2. Add chickpeas and cook for 5 minutes. Remove from the heat and add the spinach.
3. Season with salt and pepper, and garnish with flaked almonds.

Recipe & styling: Chiara Turilli
Photograph: Andreas Eiselen // HMimages.co.za 

Light fish stew with crusty herby bread 

Serves 4  

Ingredients 

For the fish stew 

2 tsp vegetable oil
½ onion, chopped
2 garlic cloves, minced
1 tin tomato and onion mix
1½ chicken stock cube
3 cups water
1 Tbsp dried parsley
2 tsp sugar
2 tsp cayenne pepper
3 frozen hake medallions, thawed 

For the crusty bread  

½ government loaf, cut into wedges
1 Tbsp vegetable oil
1 tsp dried parsley 

Method 

For the fish stew 

1. Preheat oven to 200°C.
2. Heat the oil in a pan over medium heat. Add the onion, cover with the lid and fry for 5 minutes, stirring occasionally.
3. Add the garlic and fry for another 2 minutes or until fragrant.
4. Add the remaining ingredients, except the hake, and season.
5. Bring to the boil, then bring down to a simmer for 15 minutes.
6. Add the fish to the pot and simmer for 5–7 minutes. Adjust seasoning.

For the crusty bread 

1. Arrange the wedges on a baking tray and brush with oil. Sprinkle with the parsley and season with salt and pepper.
2. Pop in the oven for 5–7 minutes, until golden brown.
3. Serve alongside fish stew.

Recipe & styling: Elizabeth Mackenzie
Photograph: Sean Dollery // HMimages.co.za 

Samp, boerie and bean stew 

Serves 6 

Ingredients 

500g boerewors, sliced
½ red onion, chopped
2 garlic cloves, grated
½ cup chopped mixed peppers
1 carrot, grated
1 tsp paprika
1 Tbsp tomato paste
1 cup tinned chopped tomatoes
1 beef stock cube
2 cups samp & bean mix, cooked 

Method 

1. Heat some vegetable oil in a non-stick pan and fry the boerewors until just cooked. Remove and set aside.
2. Transfer the cooking juices from the boerewors to a large pot over medium heat. Add the onions and sauté for 2 minutes.
3. Add the garlic and peppers and cook for 10 minutes, until soft.
4. Add the carrots, spices and tomato paste and cook for another 2 minutes.
5. Add the chopped tomatoes, beef stock and 1 cup water and allow to simmer.
6. Stir in the boerewors and samp and bean mix, then cook until heated through. Season to taste and serve with fresh chopped parsley.

Recipe & styling: Leila-Ann Mokotedi
Photograph: Samantha Pinto // HMimages.co.za