Chickpea and Sweet potato stew

2 tblsp of olive oil

3-4 sweet potatoes, sliced into 2cm thick pieces

1 tblsp agave or honey

Salt & pepper

1 onion, peeled and chopped

1 tsp cumin seed

1 tsp coriander seed

1 tin chopped tomato, and a good squeeze of tomato puree

2 tins chickpeas, drained and rinsed (or soak dried chick peas overnight and cook till soft)

100g baby spinach

Handful coriander

 

Serves 4

 

  1. Heat oil in a large frying pan and fry the sweet potatoes on each side until starting to caramelise.
  2. Add about 500ml water and the agave or honey. Season well and cook over a medium heat until the potatoes are starting to get tender (about 20 mins).
  3. Add the tomato puree and tinned tomatoes, and the chickpeas.  Cook out for another 5-10 minutes, and then add spinach.
  4. Add the sweet potatoes and any juices left in the pan, carefully mix so the potatoes don’t break up. 
  5. Serve in  bowls along with brown rice or good bread and fresh coriander leaves.

 

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This entry was posted on August 28, 2011, in Recipe's.

Quinoa and Red Grape Salad

175g (6oz) Quinoa

450 mls (3/4pt) water

2 tblsp flaked almonds

250g (8oz) seedless red grapes, halved

3-4 spring onions, chopped

4 tsp clear honey

4 tsp cider vinegar

Salt and pepper

 

  1. Boil Quinoa in water and simmer for 15 mins, then leave to stand till cold.
  2. Toast almonds.
  3. Mix together the Quinoa, grapes, spring onions, honey and cider vinegar, salt and pepper.
  4. Add almonds just before serving and serve on little gem lettuce and watercress.   
  5. 

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This entry was posted on August 28, 2011, in Recipe's.

Carrot and Coriander Soup

1 tblsp vegetable oil

1 onion , sliced

450g/1lb carrots, sliced

1 tsp ground coriander

1.2 litres/2 pints vegetable stock

large bunch fresh coriander, roughly chopped

Salt & freshly ground pepper

 

Serves 4

  1. Heat the oil in a large pan and add the onions and the carrot.  Cook for 3-4 minutes until starting to soften.
  2. Stir in the ground coriander and season well.  Cook for 1 min.
  3. Add the vegetable stock and bring to the boil.  Simmer until the vegetables are tender.
  4. Whizz with a hand blender or in a blender until smooth.  Reheat in a clean pan, stir in the fresh coriander and serve. 

 

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This entry was posted on August 28, 2011, in Recipe's.