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- PREP TIME: 30 min
- COOKING TIME: 35 min
- SERVINGS: 4 servings
- CALORIES PER SERVING: 482
Ingredients
- 1 tbsp cold-pressed rapeseed oil
- 1 medium onion
- 2 thin leeks
- 2 large garlic cloves
- 2 tsp ground coriander
- 2 tsp ground cumin
- tsp dried chilli flakes
- tsp ground cinnamon
- 400g can of chopped tomatoes
- 1 red capsicum
- 1 yellow capsicum
- 400g can of chickpeas
- 100g dried split red lentils
- 375g sweet potatoes
- 1 large orange
- 50g toasted mixed nuts, such as brazils, hazelnuts, pecans and walnuts
- small pack coriander
- full-fat natural bio-yogurt, to serve (optional)
Method
- Peel and finely chop the onion, trim and cut leeks into thick slices, peel and crush or slice garlic, deseed and cut capsicums into chunks, drain and rinse chickpeas, peel and cut sweet potatoes into 2-3cm chunks, juice orange, roughly chop the mixed nuts, roughly chop cariander.
- Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
- Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper.
- Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
- Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.
- NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.
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