Middle Eastern Vegetable Braise

Middle Eastern Vegetable Braise

No Count Recipe

Full Choice 2 pts per serving

frylight

10 shallots, peeled

3 garlic cloves, crushed

1 fresh chilli, deseeded and finely chopped

¼ tsp ground cinnamon

4 cloves

1½ tbsp tomato pureee

375ml veg stock

2 carrots, peeled and sliced

½ small swede, peeled and cubed

½ butternut squash, peeled and cubed

1 large sweet potato, peeled and cubed

1 x 400g tin chickpeas, drained 7 rinsed

150g green beans trimmed

small handful each of fresh mint & coriander, chopped

Spray a large pan with frylight, saute the shallots with the garlic, chilli and ginger for a few minutes.  Add the cinnamon, cloves, tomato puree and veg stock.  Bring to the boil and simmer 5 mins. Add the root veg and simmer for 20 mins, adding more water or tock if necessary.  Blanch the beans and add to the pan along with the chickpeas.  Heat through.  Scatter with the herbs and serve.

Note:  Nice with 25g crumbled feta cheese on top.  (2pts per 25g)