Serves 6-8:
1leek, sliced
2 celery stalks diced
1 carrot, diced
2-3 cloves of garlic, chopped
1 onion chopped
400gram can of Brown beans or white or black
400gram can of chooped tomatoes
1 small can of tomato puree or 2 tables spoons
1 tablespoon or 2 of Hatissa paste
1 chillie, whole
2 teaspoons of cumin
2 tsp of turmeric
2tsp coriander powder
2 teaspoons cardemom powder
2 tsp of ginger powder
1 tsp of cinnamom powder
1.5 litres of (vegetable or chicken) stock
Oil for the pan
Salt and pepper to taste
Method:
Heat oil in a large pan, add the onions, leeks and garlic and let softe non low heat, season to taste.
The add the celery and carrots and let soften fruther for 5 minutes.
Add the powdered spices and stir well, cook until fragrant (about 1 minute).
When you can smell the spices add the chilli pepepr, the harissa paste and the tomato puree, cook out for 1-2 minutes on low heat.
Add the stock, can of tomatoes and beans, bring to the boil and cook until vegetables are soft, but still have a bite.
Try chickpeas instead of bean if you prefer.
Recipe and photos Gardeninglady
