Ingredients
- 1 tbsp vegetable oil
- 1 onion, sliced
- 1 red pepper, sliced
- 150 g button mushrooms, sliced
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp cumin
- 300 g diced potatoes, blanched until partially soft
- 220 g can chickpeas, drained
- 3 medium tomatoes, chopped
- 500ml water
- Knorr Vegetable Stock Pot
- 1 tbsp chopped parsley
Directions
- Heat the oil in a large pan.
- Fry the onion for a minute so it starts to soften.
- Add the red pepper, button mushrooms and fry for another minute, then add ginger, turmeric, cumin and stir to incorporate all the spices.
- Add the potatoes, tomatoes, chickpeas, water and vegetable stock pot. Simmer for 30 minutes or until all the vegetables are tender and approximately half the liquid has reduced making a light sauce.
- Serve with chopped parsley.
Recipe courtesy of Knorr
