Great vegetable braise full of flavour, colour and texture. A meat version can be made adding sautéed turkey.
- 2 tbsp any oil
- 2 tsp cumin seeds
- 2 red onions, peeled and sliced thinly
- 4 cloves garlic crushed
- 1 x 400g can chopped tomatoes in juice
- 1 400g can chickpeas drained well
- 1 tsp sugar
- 2 tbsp any vinegar
- 1 x 10g vegetable stock cube, crumbled
- 2 medium potatoes, 2cm cubes roughly no need to peel
- 1 small butternut squash, peeled and roughly chopped into 4cm pieces
- 1 heaped tsp smoked paprika
- 2 tsp smoked paprika
- 200g sour cream or thick yogourt
- 6 tbsp roughly chopped parsley
- For the non-vegetarian version
- ½ egg white
- 2 tbsp cornflour, arrowroot or tapioca starch
- pinch salt
- pinch ground pepper
- 1 tbsp olive oil
- 400g turkey breast, sliced into 2cm strips
- 2 tbsp any oil
Heat the oil and add the onions, garlic and cumin seeds. Cook or 3 to 4 minutes to take a little colour and soften slightly.
Next add the tomatoes, chickpeas, sugar, vinegar, stock cube, potatoes and squash, stir well.
Add enough water to just cover all the tomato and potato mix.
Season with a little salt and pepper, bearing in mind that the stock cube will cook out, you can adjust later.
Bring to the boil, then turn down the heat and gently simmer until the potatoes are cooked, probably be about 20 minutes.
For the meat version
Meanwhile, whisk the egg white, arrowroot, salt, pepper and olive oil together well.
Add the sliced turkey and really mix well.
Once the potatoes are soft, heat the ‘any oil’ in a wok or large frying pan.
Add the turkey in small amounts, making sure, they are not stuck together and sauté briskly to seal well and are half cooked.
Remove and repeat with all the turkey.
Once the turkey is all cooked, stir into the hot tomato braise and leave for 10 minutes to cook through, do not overcook.
Serve with sour cream, lots of chopped spring onions a little more smoked paprika and lots of chopped parsley.
I sometimes top the veggie option with a poached egg!