Heady and fragrant with spice, this recipe is also incredibly comforting. The kind of immune boosting stew that gives a real pick me up with a punch of flavour.
This is not exclusive to winter, the stew is light and fresh too and can be enjoyed all year with seasonal vegetables. I have used spinach, but kale, broccoli, chard, or any dark leafy veg also work beautifully.
1 600g jar chickpeas or 2 tins
1 large onion diced
1 tbs groundnut/coconut oil
4 fat garlic cloves grated
A very large piece of ginger to give about 3 tbs grated
1 heaped tbs ground ginger
1 heaped tbs garam masala
5 cardamom pods bashed open
½ tsp ground turmeric
½ tsp dried chilli flakes
2 tins full fat coconut milk
300-500ml vegetable stock
1 tbs tamari sauce
Juice 1 lime
A good grinding of fresh black pepper
Sea salt to season
Herbs such as coriander and basil
Shoots or micro herbs (optional)
Black onion seeds/nigella seeds (optional)
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