This is one of those super quick and yet deliciously tasty meals I love to create. It’s also a great meal for those on a budget as the ingredients are cheap and plentiful all year round. You could add other vegetables, sweet potato, yams etc too if you want to ring the changes.
3 tablespoons coconut oil
1 onion finely chopped
3 garlic cloves finely chopped
2 teaspoons ground turmeric
1-2 teaspoons cumin seeds
1 teaspoon ground cinnamon (or 1 large cinnamon stick)
2 star anise pods
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 tablespoon brown rice syrup or dark runny honey if not vegan
4 large carrots sliced on the diagonal
1 stick celery sliced
2 x 410 g tins chickpeas thoroughly rinsed and drained
Himalayan pink salt
1/2 -1 tablespoon rose water
1 bunch fresh coriander or mint finely chopped
1 lemon cut into wedges to serve
Heat the oil in a heavy based pan and sauté the onion and garlic until soft. Add the turmeric, cumin, star anise, cinnamon, cayenne, black pepper, brown rice syrup or honey, celery and carrots. Pour in enough filtered water to cover the base of the pan and cover with a lid. Cook gently for 10-15 minutes.
Add the chickpeas, checking that there is still enough liquid at the base of the pan. Cook gently for a further 5 to 10 minutes to heat the chickpeas and allow them to take on the flavours. Season with salt and sprinkle on the rose water and coriander leaves. Garnish with the lemon wedges to serve.
You could serve with a cauliflower couscous, quinoa, salad or coconut yogurt and flat bread. The choice is yours.