£91.99
28cm Deep Saute Pan with lid
This high-quality, heavy duty large saute pan has deep sides, which is perfect for making casseroles on the hob or in the oven.
Chickpea chilli
.jpg)
Nutritional Info
Calories per serving
305KCal
Ingredients
- 1 red onion, diced
- 1 garlic clove, crushed
- 2 carrots, peeled and diced
- 100g squash, peeled and diced
- 1 x 400g can chickpeas, drained
- 200ml vegetable stock
- 1 small red chilli, finely sliced
- ½ tsp ground cumin
- 1 x 400g can chopped tomatoes
- 1 tbsp tomato puree
- salt and freshly ground black pepper
- chopped fresh parsley, to garnish
Cooking Instructions
- Heat a non-stick pan and dry-fry the onion and garlic until soft.
- Add the carrots, squash and chickpeas, then grdually stir in the stock before adding the chilli and cumin.
- Stir in the tomatoes and puree and season. Simmer gently for 30 minutes until the vegetables are cooked and the sauce has thickened, topping up with more water if required.
- Just before serving sprinkle with chopped fresh parsley. Serve hot with rice or couscous.
Tips
You can turn this into a chunky soup by adding extra vegetable stock.
My Playlist