This tastes best if cooked in a slow cooker for several hours, but could probably be cooked on a hob if you don't have a slow cooker. I cooked this for the full 8 hours, but the sweet potato collapsed and turned mushy (it still tasted good) so I'd recommend only cooking it for 6 or 7 hours.
Carrots - 2 large, thinly sliced
Chick peas - 1 400g can, drained
Cinnamon - ground, 1/2 tsp
Dried mint - 1/2 tsp
Garlic - 1 clove, chopped
Ginger - 1 tbsp grated fresh root
Lemon - 1, zest finely grated
Lemon juice - 1 tbsp
Onion - 1 large, thinly sliced
Sweet potatoes - 350g, chopped into cubes
Tofu - 300g chopped into cubes (alternatively quorn or chicken could be used)
Turmeric - 1/2 tsp
Vegetable stock - 450 ml
Olive oil - 2 tbsp
1) Preheat the slow cooker on high.
2) Heat half the olive oil in a large pan. Add the onions, carrots and garlic to the pan and cook, stirring occasionally until the vegetables begin to brown.
3) Stir in the ginger, turmeric, mint and cinnamon. Add the chickpeas, sweet potatoes, lemon zest and stock. Bring to the boil and then transfer to the slow cooker.
4) Cook on low for 5 to 7 hours until tender. Fry the tofu in the remaining olive oil until golden brown. Add to the slow cooker with the lemon juice, stir and cook for 1 hour. Serve hot with couscous. Serves 3-4.
My 7 Go-To Smoothies for Summer
4 days ago