Name: Spiced vegetables and chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 leeks, trimmed, sliced; 2 stalks celery, trimmed, chopped; 1 onion, finely chopped; 1 clove garlic, crushed; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 2 teaspoon smoked paprika; 2 cup vegetable stock; 400 gram canned chickpeas, drained, rinsed; 400 gram canned diced tomatoes; 1 swede, peeled, chopped; 1 bunch cavolo nero, trimmed, chopped; juice of 1 lime; lime wedges, to serve; steamed rice, to serve

Spiced vegetables and chickpeas

Get a dose of fibre, protein and greens from this tasty spiced vegetable and chickpeas casserole. Serve it over rice for a quick and filling vegetarian dinner idea.

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

1 tablespoon olive oil

2 leeks, trimmed, sliced

2 stalks celery, trimmed, chopped

1 onion, finely chopped

1 clove garlic, crushed

2 teaspoon ground cumin

2 teaspoon ground coriander

2 teaspoon smoked paprika

2 cup vegetable stock

400 gram canned chickpeas, drained, rinsed

400 gram canned diced tomatoes

1 swede, peeled, chopped

1 bunch cavolo nero, trimmed, chopped

juice of 1 lime

lime wedges, to serve

steamed rice, to serve

Method

1.Preheat oven to moderate, 180°C.

2.In large saucepan heat oil on high. Saute leek, celery and onion 4-5 minutes until tender. Add garlic and spices Sand cook 1 minute, stirring, until fragrant.

3.Stir in stock, chickpeas, tomatoes and swede. Bring to boil. Simmer, covered 10-15 minutes, until vegetables are tender.

4.Stir in cavolo nero. Cook, covered 1-2 minutes, until wilted. Mix in lime juice. Serve on a bed of rice accompanied with lime wedges.