Spicy Vegetable & Gabanzo Casserole

Suitable for vegetarian diets.*

Makes 3.38 kg.

45 ml olive oil
100 g onions chopped
480 g zucchini 2.5cm cubes
150 g broad beans
180 g chickpeas (cooked) (500 g cooked)
1 l water
700 g tomatoes cubed
7 g coriander
7 g cumin seed
10 g tumeric
2.5 g cayenne
10 g chilli
salt to taste
pepper to taste

*Need 3 - 4 large woks to cook this Combine all spices in a bowl and set aside. Saute onion in oil. Add vege in order of the amount of time they need to cook, ie potato, peppers, pumpkin, broad beans, zucchini. Before adding veges, add tomatoes and water. When vege has cooked add spices slowly to get the balance right. Simmer letting the spices infuse through the casserole. May need to add more of certain spices. Keep TASTING! *PLEASE ADD FRESH CHILLI IN WHEN COOKING THE ONIONS


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.