Adj, Adv, Archaic /ˈverelē/

truly; certainly.





Updated 23/04/06

  • PREP TIME: 40 min
  • SERVINGS: 5-6

Mediterranean Chickpea Stew

Hello spring!! 🌷

We love the change of season🌱- it’s such an inspiring time to eat, think, and do all things that feel and are good for you. Spring represents a season of growth, purpose, renewal, refresh, bright, healthy and light.

This is a great season to add more plants, and herbs to your diet. Even growing a few pots on your windowsill or deck is such a great way to test out your green thumb. And of course it’s good for the planet, and good for you.

Being a plant-based brand, we love to encourage and inspire you to eat more plants. There are so many important reasons from your health, to budget, and planet. Eating more plant-proteins like lentils and chickpeas are a great place to start!

So while the temps are still cool as we transition over to warmer days, let this coconut rose chickpea stew be like a big, healthy hug. It’s SO good!🌱

By Karlene Karst


4 cloves garlic, finely chopped

1 1/2 tsp salt, divided

1/3 cup freshly squeezed lemon juice

2 tsp ground cumin

2 tsp ground paprika

1 tsp fresh ground pepper

2 (15-oz) can chickpeas, drained and rinsed

1 tbsp extra virgin olive oil

1 large yellow onion, chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

2 (250ml) pouches of Verily Coconut Rosé sauce

1/2 cup pitted Castelvetrano olives

1/4 cup chopped flat leaf parsley


  1. In a medium bowl whisk together the garlic, 1 teaspoon of salt, lemon juice, cumin, paprika, and pepper. Add chickpeas and coat to marinade. Cover bowl and place in the refrigerator for at least 30 minutes or up to 4 hours.
  2. Heat oil in a large skillet over medium-high heat. Cook onions, stirring occasionally until golden brown, about 6 to 8 minutes. Stir in carrots and celery and cook for another 6 to 8 minutes.
  3. Using a slotted spoon, transfer the chickpeas to the pan, reserving the marinade. Cook chickpeas, stirring occasionally, about 4 to 5 minutes.
  4. Add in the 2 pouches of Verily Coconut Rosé sauce, olives, reserved marinade and remaining salt. Reduce heat to medium. Cook, stirring occasionally for about 7 to 9 minutes. Garnish with chopped parsley and a side of Jasmine rice or sourdough toast.

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