Recipes from Autumn 2012 issue if True Natural Health



2 tbs extra-virgin olive oil

1 onion, chopped

2 cloves garlic, crushed

1 tsp ground cumin

1 tsp ground cardamom

1 tsp ground turmeric

1 tsp ground sweet paprika

1 tsp ground cinnamon

1 tsp ground coriander

800 gm tomatoes, chopped

2 – 3 cups cooked and drained chickpeas

2 – 3 zucchini sliced thickly

1 sweet potato, peeled and chopped

1 carrot, sliced thickly

1½ cups vegetable stock



Heat oil gently in a saucepan. Add onion, garlic and spices, stirring until onion is soft.  Add tomatoes, chickpeas, vegetables and stock, and simmer gently until vegetables are tender.

You can vary this recipe by adding different vegetables. You can also use canned chickpeas and/or canned tomatoes for a quicker meal.