Ingredients

2 red onions, diced
2 garlic cloves, crushed
4 carrots, diced
small swede, diced
1 x 400g can chickpeas, drained
1 tbsp flour
150ml (1/4 pint) vegetable stock
1 small red chilli, finely sliced
1 tbsp chopped fresh oregano
1 tsp ground cumin
1 tsp ground coriander
6 cardamom pods, crushed
2 x 400g cans chopped tomatoes
2 pieces lemon peel
salt and freshly ground black pepper
chopped fresh parsley to garnish

Directions

1. Preheat a non-stick pan or wok. Add the onions and garlic and dry-fry until soft. Add the vegetables and chickpeas to the pan. Sprinkle the flour over and ""cook out"" for 1 minute.
2. Gradually stir in the vegetable stock, chilli, herbs and spices. Stir in the tomatoes and lemon peel. Simmer gently for 30 minutes until the vegetables are cooked and the sauce has thickened.
3. Season to taste with salt and black pepper.
4. Just before serving, remove the lemon peel and sprinkle with chopped fresh parsley.
5. Serve with couscous and flat breads.

The recipe sondus awesome! I can't wait 2 try it! I had stage 4 cancer and was sent home after being told nothing could be done. I changed my diet to vegetarian (primarily fresh veggies) as well as a few other natural vitamins etc. and am currently cancer free going on 5 years now. All the stuff the animals are subjected to both chemicals and living conditions are passed on to us. Also, all the junk that is put into our food these days is literally killing us. I am living proof of that!!!!
Dec 2, 2015 (report abuse)