Veggie Chilli
If this doesnt warm you up……
Ingredients
1 400g tin of chick peas drained
1 dstsp olive oil
2 onions finely sliced
1 stick of celery sliced thinly
1 400g tin of chopped tomatoes
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp of turmeric
1 tsp of garam masala
1 inch piece of root ginger grated
2 cloves of garlic grated
8 large broccoli florettes cut in half
8 cauliflower florettes
8 button mushrooms cut into ¼s
2 peppers cut into 1/8s
250mls of vegetable stock
60g rice per person.
Serves 4
Instructions:
• To cook rice: Wash rice well using sieve Transfer rice into saucepan and add 2 1/2 times the quantity of boiling water. Bring the water to the boil and then simmer for 30 minutes or until the rice is cooked.
• Put a second pan on a medium heat, add oil and let it heat.
• Add the onion and garlic and cook for about 10 minutes stirring occasionally until the onions have begun to turn golden brown.
• Add all spices including grated root ginger – stir for a minute or two.
• Add other vegetables, stir and cook for about 5 minutes.
• Add tin of tomatoes and stock, bring to boil then turn down heat. Simmer for 10 minutes.
• Add chickpeas and allow to cook for 5 more minutes or until the chickpeas have heated through.