Category Archives: FME

CHICKPEA AND CARROT STEW

Serves  4

Ingredients:

2 tablespoons olive oil

2 onions chopped

1 garlic clove thinly sliced

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon cumin seeds

1 teaspoon turmeric

1 teaspoon of chilli flakes

1 tablespoon tomato purée

1 tablespoon white wine vinegar

4 medium sized carrots

3 tins chickpeas drained

500 ml vegetable or chicken stock (gluten-free and yeast free)

Sea salt and freshly ground black pepper

250g baby spinach

Bunch of parsley chopped

 

Method:

Heat oil in pan, add onion and garlic and fry until soft.  Add spices and cook for further 3 minutes.  Then add tomato puree, vinegar, stock, chickpeas and carrots.  Bring to the boil and simmer for about 30 minutes.  Add spinach for 3 minutes until wilted. Serve.