Ingredients

  • 2 tablespoons oil
  • 400 g canned chopped tomatoes
  • 1 pinch mixed herbs
  • 400g drained canned chickpeas in
  • 1 tablespoon minced garlic
  • 2 teaspoons ground turmeric
  • 1 teaspoon of chili powder
  • 3 teaspoon of dried coriander
  • 4 teaspoons cumin
  • 1 chopped onion
  • 02.01 sweet potato peeled diced
  • 1/2 cauliflower
  • 2 carrots cut lengthwise
  • 1/4 cup frozen peas
  • 2 1/2 cups vegetable broth (liquid)
  • 1 * greek yogurt to serve

Method

  • STEP 1 Heat the oil in a pan, add the onion and garlic, cook until soft.
  • STEP 2 Add spices, turmeric, chilli, coriander and cumin, cook for 2 minutes, until fragrant.
  • STEP 3 Add broth, sweet potatoes and carrots, bring to a boil, cover and simmer for 20 minutes, stirring occasionally until the sweet potato is tender.
  • Step 4 Add the cauliflower, cook for another 5 minutes.
  • STEP 5 Combine chickpeas and frozen peas, cover for 5 minutes.
  • STEP 6 Serve with a good dollop of greek yogurt.

Notes