This is a great winter stew and can last you over a few days.
Again I’m not using any cooking oils for healthy eating. I’m going to try to get you experiment with this to see how you go.
Cooking with oils has been linked to increased free radical damage especially for those with cardiovascular issues. If you want to enjoy the range of good quality oils on the market, please do, but do not cook with them.
All cold pressed oils have been cold pressed for a reason, as this is the best way to consume oils.
- 2 red onions, finely sliced
- 1 teaspoon of cumin seeds
- 2 teaspoons of coriander seeds
- 1 inch of fresh root ginger
- 1/2 teaspoon of turmeric
- 1 carrot, peeled and chopped
- 3 cloves of garlic
- 1 tin of chopped tomatoes
- 1 tin of chickpeas
- 2 tablespoons of freshly chopped coriander
- Salt and pepper to taste
- Grate or chop garlic and leave to one side.
- Put the cumin and coriander in a large saucepan and leave for a few mins on the heat. Take out of pan and grind in a coffee grinder or a pestle and morter. Or use pre-ground.
- In the meantime, put the chopped onions into the saucepan and cover with a little water and allow to sweat for 10 mins with lid on.
- Grate the ginger and add to onions. Then add the turmeric, the ground cumin and coriander, the garlic and the carrot and stir well.
- Add the tinned tomatoes and the chickpeas and some salt and pepper.
- Add a little hot water (about 200ml) and bring to boil. Turn down heat and let simmer for about 10-15 mins or until the carrots are cooked through.
- At the last minute, stir through the fresh coriander and check for seasoning.
- Serve with some brown rice and a finely chopped tomato for decoration.
- Wheat free, gluten free, dairy free and sugar free