Spicy Vegetable & Chick Pea Casserole

25g Pure spread or similar sunflower/soya vegan margarine
1 red chilli, de-seeded and sliced
2 sticks celery, chopped
2 garlic cloves, chopped
225g baby onions, peeled
2 tsp ground coriander
1 tsp each of turmeric, cumin and cinnamon
150g baby new potatoes, halved
400g can chick peas
600ml tomato juice
150ml vegetable stock
50g raisins
50g cashew nuts, toasted
2 tbsp fresh coriander, chopped
salt and pepper
coriander to garnish
rice to serve
1. Melt Pure spread [or similar sunflower/soya vegan margarine] in a large saucepan and stir fry the chilli, celery, garlic and baby onions for about 10 minutes or until golden.

2. Add the spices and potatoes and fry for 5 minutes.

3. Stir in the chickpeas with their liquid, tomato juice and vegetable stock. Bring to the boil, reduce the heat and cover. Simmer for 20 minutes.

4. Add the raisins, cashew nuts and chopped coriander. Season to taste. Cook for 10 minutes or until all the vegetables are tender.

5. Serve with rice and garnish with fresh coriander.

Recipe from
Pure recipe library

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