PLANET EARTH STEW

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What you need

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• 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

 

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To serve

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• 130g Coconut Collaborative natural yoghurt
• 2 Tbsp coriander, finely chopped

 

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Directions

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1. Heat a large, deep frying pan or casserole dish and add the oil.
2. Fry the onion, garlic and ginger with a little seasoning for approximately eight minutes until softened.
3. Add the spices and stir, adding a tablespoon of water if the mixture looks to be sticking to the bottom of the pan.
4. Add the broccoli, carrots, fennel, courgette and a little more seasoning and fry for a further five minutes.
5. Add the tomatoes, yellow split peas, coriander leaves and 200ml of the stock and boil gently over a low heat for 45 minutes.
6. Add the chickpeas and simmer for a further 15 minutes, adding the leftover 100ml of stock if you prefer a slightly thinner consistency.
7. Serve with Coconut Collaborative yoghurt and a sprinkling of coriander leaves over the top.