I wanted to create a dish that was ultra healthy but also had amazing flavour and taste. That way I won't get bored and I can serve it to the hubby too. Needless to say, he loved it. He had his with a crusty baguette but its not needed.
Ingredients - this serves 3-4
- 1 large Onion
- 2 sticks of Celery
- Olive Oil
- 2 tins of Chopped Tomatoes
- 3 cloves of garlic - crushed
- 300 ml of vegetable stock (can use veg
oxo or ready made veg stock)
- 1 tsp Cumin seeds
- 1 tsp Cinnamon
- 2 tsp Coriander seeds
- 1 tsp Ground Cumin
- 1 tsp Turmeric
- 1 tsp of Chilli powder - if you don't like it
too spicy then reduce to 1/2 tsp
- 1 carton of organic chick peas (can used
tinned)
- 1 tin of black eyed peas (I use organic if
available)
- Hand full of Chestnut mushrooms - chopped
- 1 Red Pepper diced
- 1 Yellow Pepper diced
- 1/2 carton of cooked green lentils (I use organic)
Method
- Heat the olive oil in a heavy based pan or a casserole dish.
- Add the diced onions, sliced celery and garlic to the pan. Cook until soft but not coloured.
- Add all the spices, stir and cook for a further minute - careful not to burn the spices.
- Add the tomatoes, stock and salt and pepper - stir
- Add the black eyed peas, drained lentils, chick peas and stir through.
- Add the red and yellow peppers and the mushrooms - stir through and cook for 10 mins
to reduce down.
- Place in the oven 180C for around 30 mins - check the peppers are cooked through.
(please check that if you are making for gluten free that any ingredients you use don't have any hidden gluten in - check the packaging)
Enjoy.....
Louise
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