INGREDIENTS
1 tsp cayenne pepper
2 tsp ground cinnamon
2 tsp ground black pepper
1 ½ tbsp ground ginger
1 tbsp paprika
1½ tbsp turmeric
2 large brown onions peeled and roughly chopped
2 tbsp coconut oil
5 cloves of garlic crushed
1 litre tomato juice
2 tins chopped tomatoes
1 tbsp honey
80g flaked almonds
125g dried apricots halved
50g sultanas
60g dates stoned and sliced in half
1 pint/600ml vegetable stock
1 red pepper deseeded and roughly chopped
1 cauliflower cut into bite size florets
250g Carrots chopped
1 tin of chickpeas drained and washed
2 tbsp flat leaf parsley roughly chopped
2 tbsp fresh coriander roughly chopped
METHOD
Place the black, cayenne pepper, ginger, cinnamon, paprika and turmeric into a bowl and mix well to combine.
Blend the onions together with the spice mix
Heat 2tbsp of coconut oil in a non stick pan.
Add the onion and spice mix and cook on a gentle heat for about 10 mins so that the onions become soft.
Add the crushed garlic and cook for a further 3 mins
Place the cooked onion and garlic in a large pan
Add the tomato juice, chopped tomatoes, sultanas, flaked almonds, vegetable stock, honey, dates and apricots to the pan.
Put the pan on a high heat and bring to the boil and simmer for 15 mins
Add the chopped pepper and carrots and cook for 5 mins then add the chick peas and cauliflower and cook for a further 5 mins or until cooked to your preference.
Place into a large serving dish and sprinkle the herbs generously over the meal.
NOTES
I adore the flavour combinations in this dish, it is perfect for a feast to share with friends! <3
