This was a fantastic vegetarian meal served under the stars at Hewett's Hill campsite. We had a couple of vegetarians and some carnivores along so we had some grilled chicken on the side. Served with generous glasses of wine, it was a fantastic meal we will all remember.
Serves 6; Time: 1 hour (15-20 minutes active)
Ingredients
1 tsp olive oil
1 small brown onion sliced thinly
2 cloves of garlic minced
1/2 tsp of red chilli flakes
1 Tbs of minced, fresh ginger
2 bay leaves
A generous pinch of ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp of salt
2 cups of veggie broth
1 cup baby carrots (or young carrots chopped in half and then quartered to make fat sticks)
2 zucchini, sliced into half moons
*800g canned crushed tomatoes
*800g canned of chickpeas
Fresh mint for garnish
Method
1. In a 4 litre pot, saute onion in olive oil over medium high heat until translucent, about 4 minutes. Use a little non stick spray or broth if needed.
2. Add the garlic, ginger and chilli flakes, and saute another minute. Add the remaining spices and salt, and saute for about 30 seconds. Deglaze the pot with veggie broth and mix in carrots. 3. Cover the pot and bring it to a boil. Once boiling, lower the heat and simmer for about 10 minutes.
4. Add zucchini, tomatoes and chickpeas and mix in. Cover the pot and bring to a slow boil. Cook for 15 minutes. Then adjust lid so that steam can escape and cook for another 15 mins. The liquid should reduce a little.
5. Turn off heat and let it sit for 10 minutes to let flavours blend. Remove bay leaves and taste for salt.
Serve over couscous or brown rice and garnish with mint.
*Note: The original recipe for this dish was written in America where they must have different sized canned vegetables than we do in Australia. It asks for 25 ounce cans of tomatoes and chickpeas which is about 680 grams of each - use one small can of each for a drier consistency or two for a more juicylicious version. Otherwise, keep the leftover 120 grams and do what you like with it.
Serves 6; Time: 1 hour (15-20 minutes active)
Ingredients
1 tsp olive oil
1 small brown onion sliced thinly
2 cloves of garlic minced
1/2 tsp of red chilli flakes
1 Tbs of minced, fresh ginger
2 bay leaves
A generous pinch of ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp of salt
2 cups of veggie broth
1 cup baby carrots (or young carrots chopped in half and then quartered to make fat sticks)
2 zucchini, sliced into half moons
*800g canned crushed tomatoes
*800g canned of chickpeas
Fresh mint for garnish
Method
1. In a 4 litre pot, saute onion in olive oil over medium high heat until translucent, about 4 minutes. Use a little non stick spray or broth if needed.
2. Add the garlic, ginger and chilli flakes, and saute another minute. Add the remaining spices and salt, and saute for about 30 seconds. Deglaze the pot with veggie broth and mix in carrots. 3. Cover the pot and bring it to a boil. Once boiling, lower the heat and simmer for about 10 minutes.
4. Add zucchini, tomatoes and chickpeas and mix in. Cover the pot and bring to a slow boil. Cook for 15 minutes. Then adjust lid so that steam can escape and cook for another 15 mins. The liquid should reduce a little.
5. Turn off heat and let it sit for 10 minutes to let flavours blend. Remove bay leaves and taste for salt.
Serve over couscous or brown rice and garnish with mint.
*Note: The original recipe for this dish was written in America where they must have different sized canned vegetables than we do in Australia. It asks for 25 ounce cans of tomatoes and chickpeas which is about 680 grams of each - use one small can of each for a drier consistency or two for a more juicylicious version. Otherwise, keep the leftover 120 grams and do what you like with it.
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