Name: Spicy Vegetables and Chick Pea Casserole
Yield: 4 servings
Ingredients: 25 g PURE SPREAD; 1 RED CHILLI (DE-SEEDED AND SLICED); 2 STICKS CELERY (CHOPPED); 2 GARLIC CLOVES (CHOPPED); 225 g BABY ONIONS (PEELED); 2 tsp GROUND CORIANDER; 1 tsp TURMERIC; 1 tsp CUMIN; 1 tsp CINNAMON; 150 g BABY NEW POTATOES (HALVED); 400 g CHICKPEAS; 600 ml TOMATO JUICE; 150 ml VEGETABLE STOCK; 50 g RAISINS; 50 g CASHEW NUTS (TOASTED); 2 tbsp FRESH CORIANDER (CHOPPED); SALT AND PEPPER; CORIANDER TO GARNISH; RICE TO SERVE

Ingredients

25 g PURE SPREAD

1 RED CHILLI (DE-SEEDED AND SLICED)

2 STICKS CELERY (CHOPPED)

2 GARLIC CLOVES (CHOPPED)

225 g BABY ONIONS (PEELED)

2 tsp GROUND CORIANDER

1 tsp TURMERIC

1 tsp CUMIN

1 tsp CINNAMON

150 g BABY NEW POTATOES (HALVED)

400 g CHICKPEAS

600 ml TOMATO JUICE

150 ml VEGETABLE STOCK

50 g RAISINS

50 g CASHEW NUTS (TOASTED)

2 tbsp FRESH CORIANDER (CHOPPED)

SALT AND PEPPER

CORIANDER TO GARNISH

RICE TO SERVE

Method

Melt Pure spread in a large saucepan and stir fry the chilli, celery, garlic and baby onions for about 10 minutes or until golden.

Add the spices and potatoes and fry for 5 minutes.

Stir in the chickpeas with their liquid, tomato juice and vegetable stock

Bring to the boil, reduce the heat and cover. Simmer for 20 minutes.

Add the raisins, cashew nuts and chopped coriander. Season to taste

Cook for 10 minutes or until all the vegetables are tender.

Serve with rice and garnish with fresh coriander.