SUNSHINE TURMERIC & CHICKPEA COCONUT STEW

For those days dark, cold, winter day. This stew is sunshine in a bowl which nourishes and satisfies to the core.

Full warming and immune boosting spices with anti-viral and anti-microbial properties to strengthen immunity for winter wellness.

Feel free to adapt it with other seasonal vegetables as you see fit – butternut squash, pumpkin or a sweet potato will all add substance.

Cooking time: 30 minutes

Serves 4

Ingredients

• 2 tbsp ghee (or rice bran/ olive oil/ coconut oil)
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 red chilli, finely chopped
• 1 tsp ground turmeric
• 1 tsp coriander powder
• 1/2tsp cumin seeds
• 1 cinnamon quill
• 2 bay leaves
• 2 large potatoes, diced
• ½ head cauliflower, cut into small florets
• 400ml vegetable stock
• 1 x 400ml tin coconut milk
• 1 x 400g tin chickpeas, rinsed and drained
• Small bunch of spinach, sliced
• Juice of ½ lime (or lemon)
• Large handful of fresh coriander, roughly chopped
• Sea salt and freshly ground black pepper

Method

1. Place a large pan over a medium heat and add the ghee. Add cumin seeds and sauté until the aroma has been release and they start to pop. Add coriander powder, stir for a few seconds, then add the onion, season with salt and pepper and fry for 6-8 minutes until tender.

2. Add the garlic, chilli, turmeric, cinnamon quill and bay leaves and fry for a further 2 minutes until the spices release their aroma.

3. Add the potato chunks and stir until coated in the spices, then pour in the vegetable stock, coconut milk and chickpeas. Bring back to a steady simmer and cook for 15 minutes or until the potato is nearly tender. Add in the cauliflower and cook until all vegetables are soft.

4. Take off heat, stir through spinach to wilt.

5. Check the seasoning and stir through the lime juice and coriander. Serve in deep bowls with a side of rice, quinoa or flatbread.