Ingredients - Serves 4
- 1 large (or 300 g) onion, diced
- 2 medium-sized (or 300 g) carrots, cut into large cubes
- 3 medium-sized (or 300 g) tomatoes, chopped
- 1 small (or 150 g) eggplant, cut into small cubes
- 1X400 g can of kidney beans or chickpeas or ½ cup dried kidney beans or chickpeas, soaked overnight and cooked
- 2" cinnamon stick
- 3 green cardamom
- 1 tbsp ginger, minced
- 5 cloves of garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp red chilli flakes
- ½ tsp turmeric powder
- ½ tsp ground nutmeg
- 2 cups vegetable stock or water
- Salt, to taste
- fresh mint leaves, chopped, optional
Steps
- Dry-roast the cinnamon and cardamom until they begin to brown. Grind to a fine powder and set aside
- Heat oil in a {tagine}, if you have one. Otherwise use a pot with a lid. Saute the onions until soft and translucent. Add the ginger and garlic and fry for a minute
- Add the spice powder, coriander powder, cumin powder, turmeric, ground nutmeg and red chilli flakes. Mix well and fry for a minute
- Add all the vegetables, beans and stock and cook on low to medium heat for about 50-60 minutes or until all the vegetables and beans are soft
- Adjust seasoning, garnish with chopped mint leaves and serve hot with pita bread or couscous
By Sirisha Tadimalla on