Serves 4
ready in 45 min
2 tsp ground cumin
1 tsp ground coriander
2 tsp ground cinnamon
1 tsp tumeric
1 tsp dried chilli flakes
1 tsp smoked paprika
fry light
1 large onion finely sliced
4 garlic cloves finely chopped
2in/5cm peice of fresh goot ginger pealed and finely grated
1 400g can chopped tomatoes
1 400g can chickpeas
12fl oz / 340ml veg stock
1/2 tsp artificial sweetener
7oz/198g potatoes (charlotte or maris piper) peeled and cut into bite sized peices
7oz/198g carrots peeled and cut into bite sized peices
7oz/198g butternut squash peeled and cut into bite sized peices
7oz/198g frozen peas
Put all the spices into a dry frying pan and toast over a low-medium heat for 1-2 min (prepare them all in a bowl 1st otherwise some spices might be burnt and others untoasted. Remove the frying pan from the heat and set aside.
Make up stock and a small cube of brown suger (i used chicken stock)
In a pot (large one) add some frylight and cook off your onion, garlic and ginger for 4-5 min then add the spices, tomatoes and sweet stock mix. Now all all the prepared veg and chickpeas to the dish season to taste and bring to boil, reguce the heat and cover. Simmer gently for 25-30 min. Add frozen peas 3-4 min before serving.
(i used sweetpotato and a whole butternut squash as i had no potatoes, peas or carrots and this was very nice but made a massive pot full and fed us for 2 days. I also think i cooked it for a little longer as i got side tracked so dont think the timing is a hard and fast rule as long as the veg is cooked.)
serve with couscous 45g of dried couscous to 50g hot water
Pour water over couscous and cover and leave for 5-10 min till water absorbed then fluff with fork.
You can also add fresh coriander to garnish but i did not bother.
Would be nice on a jacket potato and if you made this a little dryer would make a nice samosa filling :)
Reads as a great base mix for any meats to be added cambourne7,Jude would certainly enjoy a veg only version ...... ;)...we found the chickpeas provide the required ""lift""to these recipes... :D ::) :o
Gazza
Yep i agree thats why I though i could freeze portions and have it with left over roast chicken on a monday. Bit was not 100% certain it would be safe to freeze as someone said chickpeas dont freeze well. I have all the stuff bar the ginger and will be making another batch monday so might try freezing and see how it tastes :)
having this for dinner again tonight :)