Spicy Chickpea, Spinach & Coconut Hotpot

Prep time: 10 mins

Cook time: 20-25 mins

Serves: 4-6

 

Ingredients

• 3 cups cooked chickpeas
• 1 onion, peeled and finely chopped
• 2 inch piece of ginger, peeled and finely chopped
• 4 tbsp extra virgin olive oil
• 1 tsp Cumin Powder
• 2 tsp Coriander Powder
• 1 tsp Turmeric powder
• 1 tsp Ceylon Cinnamon
• 2 medium-size carrots, roughly cut
• 4 stalks of celery, roughly cubed
• 1 large eggplant , roughly cubed
• 1 bunch of silverbeet or Cavolo Nero, roughly chopped
• 1 can coconut milk (approx. 400mL)
• 1 can crushed tomatoes
• 3 tbsp garlic oil

 To Serve

• Coconut yoghurt
• A handful of fresh herbs - dill, mint, parsley - and fresh chilli

 

Method

1. In the base of a medium to large sized pot, sweat the onions and ginger for a few moments before adding the ground spices.
2. Cook the spices for 30 to 40 seconds or until fragrant.
3. Add in the carrot, celery eggplant and silverbeet.
4. Give a good mix then add in half a cup of water along with the tomatoes and coconut milk.
5. Simmer for 25 minutes before removing from the heat and adding the cooked chickpeas.
6. Season with a little sea salt before serving with coconut yoghurt and fresh herbs.

 

Recipe: @chefjasonroberts