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Serves 4-6
1 onion
2 garlic cloves crushed
2 inch piece of root ginger peeled and finely chopped
1 large sweet potato (about 400g) cut lengthways and thickly sliced
4 carrots (about 400g) sliced
410g can of chopped tomatoes
2 x 250g cans of whole chestnuts drained
410g can of chickpeas drained
1 pint vegetable stock
1 tsp turmeric
1 cinnamon stick
Salt and ground black pepper
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Preheat the oven to 180`c
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Place the sweet potato, carrots, chestnuts and chickpeas in a casserole dish
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Make up the stock, then add the tin tomatoes, stir in the garlic, ginger, and turmeric, mix well
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Pour the sauce into the casserole dish, mix well, add the cinnamon stick, cover and cook in the preheated oven for 1 hour until tender.
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Remove carefully from the oven, add salt and ground black pepper to taste
With its Middle Eastern flavour this dish is very satisfying to the taste buds. Delicious served with cous cous or rice. This dish is suitable for vegetarians.
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