ONE POT SPICY CHICKPEA STEW 🥘
One pot stew with chickpeas, chilli, dates, coriander, carrots, cashews and basmati rice. Just stir and enjoy!
SERVES 4:
1 red chili (hot), finely chopped
white onion, finely chopped
1 clove garlic, finely chopped1 handful cashews, roasted
120 g/4 oz basmati rice
2 tsp organic vegetable stock (e.g. Erntesegen) dissolved in 320 ml hot water
1 tin chickpeas (400 g, drained weight 240 g)
6 dates, stones removed, halved
2 medium carrots, grated
1 bunch coriander (with stems), coarsely chopped
Raz el Hanout spice
2 tbsp olive oil
Salt and pepper
AT CAMP:
1. Heat the olive oil in a pot and sauté the onions, garlic and chili until translucent.
2. Then add the cashew nuts and fry briefly.
3. Add the basmati rice and stir fry for 1-2 minutes.
4. Pour in around 2/3 of the stock.
5. Add the chickpeas, dates and grated carrots, mix well and simmer gently for 10 minutes on a low heat.
6. Season to taste with salt and pepper.
7. When the rice is cooked, add a little more stock if necessary; it should have a slightly creamy consistency.
8. Season with Raz el Hanout and garnish the plate with fresh coriander and olive oil.
