This recipe is a really simple, quick meal. You can either use homemade bone or veg stock for added nutrients or just substitute for water. We like to use whole cumin and coriander seeds when cooking with spices. They have a longer shelf life and retain so much more flavour compared to pre-ground spices. We don’t bother toasting and grinding the cumin as you can simply cook it in the oil at the start to soften it and release the flavour. The coriander seeds are best ground first in a mortar & pestle or spice grinder then cooked in the dish.
This meal is delicious served with organic chickpeas from Mount Zero Olives, and a great way to use up any leftover chickpeas you might have from another dish. If you have more time, you can roast the chickpeas in a little coconut oil, salt and cumin. Just toss them on a tray and cook in the oven for about 15 minutes.
Ingredients
1-2 tbsp coconut oil
1 brown onion, diced
thumbnail length of fresh ginger, grated
4 garlic cloves, chopped
3 tsp whole cumin seeds
2 tsp whole coriander seeds, ground
1 c bone broth or veg stock (or substitute for water)
1 can tinned tomatoes
1/3 c coconut milk powder mixed with 1 c warm water
800g pumpkin, peeled, roasted and mashed
3 small beetroot, cooked, peeled and diced
1 c pre cooked chickpeas
Method
- Cook the onion in the coconut oil until softened and browned.
- Add the ginger and garlic and keep stirring for a few minutes. Careful not to let it stick to the bottom of the pan. Add the spices whilst this is cooking and keep stirring for about a minute. Add more oil if it starts to stick to the pan.
- Next add the stock, along with the tinned tomatoes, coconut milk and precooked veggies.
- Bring to a gentle boil and then turn down to a simmer. Cook for about 20 minutes or so.
- Serve over rice, topped with chickpeas, yoghurt and fresh coriander.
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