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Spiced vegetable stew

Total Time
1hr 15 min
Prep
15 min
Cook
1hr
Serves
4
Difficulty
Moderate
ZeroPoint™ chickpeas bulk up this gorgeous veggie stew.
Ingredients

Carrots, raw

2 medium, thickly sliced on the diagonal

Calorie controlled cooking spray

4 spray(s)

Red onion(s)

2 small, sliced

Root Ginger

1 inch slice(s), grated

Garlic

2 clove(s), finely sliced

Ground Cinnamon

1 teaspoons, level

Ground Cumin

1 teaspoons, level

Coriander, Dried

1 teaspoons, level

Chilli Powder

1 teaspoons, level, hot

Allspice

½ teaspoons

Cloves, Whole or Ground

teaspoons, level, (1 Pinch)

Butternut Squash

450 g, cut into 2cm cubes

Tinned Tomatoes

2 can(s), large

Vegetable stock cube(s)

½ cube(s), 250ml vegetable stock, made with ½ stock cube

Chick Peas, cooked

1 can(s), large, drained, drained and rinsed

Kale, raw

100 g, chopped

Cauliflower, Raw

320 g, leaves discarded, cut into florets

Parsley, fresh

15 g, chopped

0% fat natural Greek yogurt

170 g

Instructions

  1. Parboil the carrots for 5 minutes, then drain and set aside. Meanwhile, mist a large, flameproof casserole with cooking spray and cook the onions over a medium heat for 5 minutes. Add the ginger and garlic and cook for 2-3 minutes, then stir in all the spices and cook for 1-2 minutes, adding a splash of water to the pan if it starts to stick.
  2. Add the carrots and squash and cook for 2 minutes, then stir in the tomatoes and stock. Bring to a simmer then partially cover and cook for 40 minutes, or until the vegetables are tender. Stir in the chickpeas and kale and cook for a final 5 minutes.
  3. While the stew is cooking, blitz the cauliflower in a food processor until it resembles couscous. Mist a large nonstick frying pan with cooking spray and fry the ‘couscous’ for 4-5 minutes, stirring, until tender. Remove from the heat, stir in the parsley and season to taste. Serve with the stew.

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