Monday, 16 September 2013
When you have lots of vegetables to use and are bored with veggie casserole...I have put suggested vegetables to use but you can add in what you like - aubergine, parsnips, peppers or mushrooms would also work well.
4 carrots, chopped
2 courgettes, chopped
2 onions, chopped
1 sweet potato, chopped
Half a butternut squash, cubed
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon chilli powder (hot or mild whatever suits your taste)
2 tablespoons olive oil
2 garlic cloves, crushed
1 400g can of chopped tomatoes
1 400g can of chickpeas, drained
500ml cold water
1 stock cube (vegetable or chicken)
75g dried apricots, chopped
Salt & pepper
Preheat the oven to Gas 5.
Heat the oil with the onion and garlic over a medium heat for a couple of minutes until lightly coloured. Sprinkle in all the ground spices and cook for one minute more, stirring continuously. Then add in all the chopped vegetables, stir and cook for another couple of minutes.
Then add the tinned tomatoes, water, honey, chickpeas, apricots and crumble in the stock cube. Stir well.
Bring to a simmer and then put a lid on the dish and pop it into the oven for about an hour.
Serve with rice, cous cous or flatbreads.