Veggie Stew

Ingredients

• 4 carrots
• 1 punnet of mushrooms
• ½ punnet baby marrows
• ½ punnet patty pans
• 1 red or yellow pepper
• 2 tins of chopped tomatoes (2 x 410 g tins)
• 1 tin of chickpeas(1 x 410 g tins)
• 400 ml boiling water
• 3 tablespoons tomato puree

Preparation

1. start by chopping up all the veggies and set aside.
2. place the olive oil into a saucepan followed by the crushed garlic, turmeric, cumin, chilli flakes, salt and pepper. once this starts to bubble, pour in the tins of tomatoes, tomato puree and boiling water. then stir in all the veggies. bring this to a boil and then turn it down to a simmer.
3. let this cook for about 30 minutes and then pour in the chickpeas and the finely chopped coriander.cook this for a further 15-20 minutes or until the veggies start to feel soft.
4. once everything is cooked and ready, squeeze in some lemon juice. serve each bowl with an extra sprinkle of coriander and some extra lemon on the side.