My daughter decided to turn vegetarian this summer, so I've been experimenting with vegetarian dishes over the summer. She doesn't like tomatoes or cheese, so that's made things a little trickier; although I thought that I might be able to hide the tomatoes in this recipe, she kind of spotted them... Sadly, she didn't like it, but luckily it freezes well!
400g carton chopped tomatoes in juice
100g red onion, peeled and sliced
2 medium carrots, peeled and sliced
1 medium courgette (zucchini), diced
1 medium yellow pepper, seeded and diced
1 medium green pepper, seeded and diced
2 medium sweet potatoes, peeled and diced
50g dried apricots, chopped
400g can cooked chickpeas, drained
15ml olive oil
2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
pinch of crushed chillis, to taste
(Serves 4 generously)
Heat the oil in a large saucepan; add the spices and onions and fry for a minute or so, then add 150ml water and simmer for 10 mins until the onion is tender.
Add the chopped tomatoes and another 150ml water, simmer for 5 minutes, and cool before whizzing the lot through a blender.
Put the sauce back in the pan, add the chopped veg, apricots and chickpeas, and simmer for 30-40 minutes until the veg are tender. (You might need to add a little more water as it does thicken up quite a lot!)
Serve on its own for a quick lunch, or serve with couscous, flatbread or quinoa for a bigger meal (it’s quite filling). Also makes a nice side dish to serve with chicken or fish.
(http://www.katehardy.com/) and her blog (http://katehardy.blogspot.com/)