Gluten free : Dairy Free : Vegan
Serves 4
1 red onion, peeled and roughly chopped
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled and finely sliced
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground harissa spice
400g tin chopped tomatoes
400g kent or jap pumpkin, cut into chunks
12 (75g) dried organic turkish apricots
1 red capsicum (220g), seeded and roughly chopped
400g tin butterbeans, rinsed and drained
400g tin chickpeas, rinsed and drained
1 cup water
1/4 cup coriander, leaves and stalks finely chopped
To serve: rice, buckwheat or quinoa
Preheat oven to 180C.
Place a large casserole dish on medium heat on the stove top, add red onion, oil and garlic, cover and sweat the vegetables for 3-4 minutes.
Add ginger, cumin, harissa and cook 1 minute.
Add tomatoes, pumpkin, apricots, capsicum, beans, chickpeas and water, bring to boil, stir, then cover with lid and place in oven to cook for 2 hours.
Once cooked serve with fresh coriander and your choice of grain or flat bread accompaniment.
