Winter is coming to an end and spring is rearing its head but the British weather is as unpredictable as ever. Where yesterday it was warm, bright and sunny, today it was nippy, gloomy and wet... Still I thought it was a good opportunity to make a warm and satisfying stew.
One is always on a lookout for good one pot recipes. This is one such dish. You can make variations of this using different vegetables, chicken and bulk it up using bulgur, quinoa or even rice. Or you can just use the vegetables and make it into a chunky style soup. However you choose to make it, it is still satisfying and very filling.
1 medium head of cauliflower, cut into small florets
1 medium onion, chopped finely
2 carrot, diced
400g tin of whole or diced tomatoes (or 5-6 fresh tomatoes blanched and skin removed)
400g tin of chickpea
1 tsp cumin powder
11/2 tsp coriander powder
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp chilli powder
1/2 tsp freshly ground pepper
1/4 tsp ground nutmeg
1 tsp sugar (optional)
11/2 tbsp olive oil
salt to taste
1 vegetable or chicken stock cube
1/2 cup coarse bulgur wheat (optional)
Handful of chopped coriander leaves or flat leaf parsley
One is always on a lookout for good one pot recipes. This is one such dish. You can make variations of this using different vegetables, chicken and bulk it up using bulgur, quinoa or even rice. Or you can just use the vegetables and make it into a chunky style soup. However you choose to make it, it is still satisfying and very filling.
1 medium onion, chopped finely
2 carrot, diced
400g tin of whole or diced tomatoes (or 5-6 fresh tomatoes blanched and skin removed)
400g tin of chickpea
1 tsp cumin powder
11/2 tsp coriander powder
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp chilli powder
1/2 tsp freshly ground pepper
1/4 tsp ground nutmeg
1 tsp sugar (optional)
11/2 tbsp olive oil
salt to taste
1 vegetable or chicken stock cube
1/2 cup coarse bulgur wheat (optional)
Handful of chopped coriander leaves or flat leaf parsley
- Heat the oil in a large saucepan. Sauté the onions in the oil till they are softened.
- Add the diced carrots and fry for 2-3 minutes.
- Add the tomatoes followed by equal amount of water (just use the same tin the tomatoes came in to measure)
- Allow this to come to a boil. Add sugar, stock cube and all the powders except for nutmeg. Season with salt and pepper, mix everything together and cook for a couple of minutes
- If using bulgur, add it to the saucepan at this stage followed by the cauliflower florets. Cover and simmer till the bulgur and cauliflower have cooked. This will take between 10-15 minutes depending on the coarseness of the bulgur. Add the chickpeas half way through this time and also add more water if needed.
- Sprinkle the nutmeg and mix well. Finish off with chopped parsley or coriander.
Serves 4
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