This dinner is full of fibre from all of the nutritious veggies, making it so satisfying. Chickpeas are an excellent source of protein, and low in fat too, making them an great alternative for meat as part of a balanced diet. You can use whatever suitable veggies you have at home, these are our favourites below.
3 x carrots- peeled and cut into chunks
½ butternut squash- deseeded, peeled and cut into chunks
1 x Romanesco cauliflower (or normal cauliflower)
2 x red onions- chopped
1/2 red pepper
1 x tin chopped tomatoes
around 10 dried apricots, roughly chopped
1 x 400g chickpeas, drained and rinsed
1/2 cup frozen peas.
1 tsp each- cinnamon, ground coriander, ground cumin, smoked paprika and mild chilli powder.
We love to use a slow cooker for this and just literally throw everything in, turn to low for 6-8 hours or until the veggies are soft (and smelling wonderful!)
If you don’t have a slow cooker, then simply soften the onions in a little coconut or olive oil for a couple of minutes, add the carrots, butternut squash, Romanesco and pepper and cook for around 5 minutes until starting to soften before adding the spices and cooking for another 2 minutes. Add the chopped tomatoes, apricots and chickpeas. Cook on a low heat with the lid on for around 40 minutes until the chickpeas and veggies are cooked through. 10 minutes from the end, add the peas.
We like to serve with some white fish or grilled chicken and spinach on the side.