As mentioned in Day 41 of The Challenge
Vegetables stewed with prunes and warm (rather than hot) spices served over couscous. What better for a rainy autumn afternoon? Especially not knowing how well the friend coming to lunch tolerates spice...
Ingredients:
3 red onions, chopped
2 tomatoes , diced
3 carrots, chopped
Half a head of garlic, sliced
6 celery sticks, chopped
400g chickpeas
400ml vegetable broth
1/2 c tomato passata
100 g prunes, pitted and chopped (or apricots could work)
1 cinnamon stick
1/2 tsp ground cumin
2 tsp tandoori powder (I like the light heat and the warmth of this spice, but you can use paprika if you'd rather)
1 tsp of Aloha Spiced Cacao (or cocoa powder)
3 tsp urfa biber or chilli flakes
Salt and pepper to taste
1) Put a heavy oven proof dish in the oven without its lid, and heat to 180°C.
2) Chop your veg and add to the preheated dish. Add spices and stock, replace in the oven and allow to cook 1 - 1 1/4 hours until vegetables are almost tender (I like the carrots and celery to have a little bite left) and flavours have blended. Taste test and serve over couscous.
Super simple, tasty and easily adapted to different veg, chicken or different levels of spice. It diffuses a lovely smell through the house, and on a cold afternoon warms you from the inside.