240 g (8½ oz/1½ cups) pitted dates, roughly chopped
1 cup toasted nuts (such as almonds, pistachios or cashews), roughly chopped
1 tbsp preserved lemon, thinly sliced
500 ml (17 fl oz/2 cups) vegetable stock
2 tbsp tomato paste
1 tbsp coconut palm sugar or panela (optional)
1 cinnamon stick
3 cups quartered button mushrooms
1 × 400 g (14 oz) BPA-free tin chickpeas, drained and rinsed
unrefined salt and cracked black pepper
2 tbsp chopped herbs (such as basil, coriander or mint), to garnish
1
In a large saucepan over medium heat, sauté the onion in the olive oil for a few minutes until soft and golden, then stir in the garlic. Add the curry powder and cook, stirring, for a minute or two over medium–high heat until fragrant. Toss in the carrot and pumpkin and stir to coat the veggies in the spices.
2
Now add the tomatoes, dates, nuts, lemon, stock, tomato paste, sugar (if using) and cinnamon stick and bring to the boil, then reduce to a simmer and half cover the pot with a lid. Simmer for about 30 minutes until the pumpkin is just tender. Stir in the mushrooms and chickpeas and simmer for another 10 minutes until the mushrooms are soft.
3
Season to taste and serve garnished with the herbs.
Ingredients
1 white onion, sliced
2 tbsp olive oil
2 garlic cloves, chopped
2 tsp curry powder
1 carrot, cut into half moons
600 g (1 lb 5 oz/4 cups) cubed butternut pumpkin
400 g (14 oz/2 cups) chopped tomatoes
240 g (8½ oz/1½ cups) pitted dates, roughly chopped
1 cup toasted nuts (such as almonds, pistachios or cashews), roughly chopped
1 tbsp preserved lemon, thinly sliced
500 ml (17 fl oz/2 cups) vegetable stock
2 tbsp tomato paste
1 tbsp coconut palm sugar or panela (optional)
1 cinnamon stick
3 cups quartered button mushrooms
1 × 400 g (14 oz) BPA-free tin chickpeas, drained and rinsed
unrefined salt and cracked black pepper
2 tbsp chopped herbs (such as basil, coriander or mint), to garnish
Directions
1
In a large saucepan over medium heat, sauté the onion in the olive oil for a few minutes until soft and golden, then stir in the garlic. Add the curry powder and cook, stirring, for a minute or two over medium–high heat until fragrant. Toss in the carrot and pumpkin and stir to coat the veggies in the spices.
2
Now add the tomatoes, dates, nuts, lemon, stock, tomato paste, sugar (if using) and cinnamon stick and bring to the boil, then reduce to a simmer and half cover the pot with a lid. Simmer for about 30 minutes until the pumpkin is just tender. Stir in the mushrooms and chickpeas and simmer for another 10 minutes until the mushrooms are soft.
3
Season to taste and serve garnished with the herbs.
AuthorJanella
