What you need
- 1 Tbsp coconut oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 Tbsp fresh ginger, finely chopped
- 2 tsp chilli flakes
- 1 tsp cayenne pepper
- 1 tsp ground cinnamon
- 1 broccoli, cut into small florets
- 2 large carrots, peeled and cut into 2cm pieces
- 1 small fennel bulb, sliced
- 1 small courgette, sliced into 2cm rounds
- 2x 400g tin chopped tomatoes
- 100g yellow split peas
- 2 Tbsp fresh coriander leaves
- 200-300ml vegetable stock
- 100g tin cooked chickpeas, drained
- Salt and pepper
To serve
- 130g Coconut Collaborative natural yoghurt
- 2 Tbsp coriander, finely chopped
Directions
- Heat a large, deep frying pan or casserole dish and add the oil.
- Fry the onion, garlic and ginger with a little seasoning for approximately eight minutes until softened.
- Add the spices and stir, adding a tablespoon of water if the mixture looks to be sticking to the bottom of the pan.
- Add the broccoli, carrots, fennel, courgette and a little more seasoning and fry for a further five minutes.
- Add the tomatoes, yellow split peas, coriander leaves and 200ml of the stock and boil gently over a low heat for 45 minutes.
- Add the chickpeas and simmer for a further 15 minutes, adding the leftover 100ml of stock if you prefer a slightly thinner consistency.
- Serve with Coconut Collaborative yoghurt and a sprinkling of coriander leaves over the top.
