Spicy Vegetables and Chick Pea Casserole

On a cold winter evening, this spicy casserole is the ideal dish to warm you up.

 25 g PURE SPREAD
 1 RED CHILLI (DE-SEEDED AND SLICED)
 2 STICKS CELERY (CHOPPED)
 2 GARLIC CLOVES (CHOPPED)
 225 g BABY ONIONS (PEELED)
 2 tsp GROUND CORIANDER
 1 tsp TURMERIC
 1 tsp CUMIN
 1 tsp CINNAMON
 150 g BABY NEW POTATOES (HALVED)
 400 g CHICKPEAS
 600 ml TOMATO JUICE
 150 ml VEGETABLE STOCK
 50 g RAISINS
 50 g CASHEW NUTS (TOASTED)
 2 tbsp FRESH CORIANDER (CHOPPED)
 SALT AND PEPPER
 CORIANDER TO GARNISH
 RICE TO SERVE

1

Melt Pure spread in a large saucepan and stir fry the chilli, celery, garlic and baby onions for about 10 minutes or until golden.

2

Add the spices and potatoes and fry for 5 minutes.

3

Stir in the chickpeas with their liquid, tomato juice and vegetable stock

4

Bring to the boil, reduce the heat and cover. Simmer for 20 minutes.

5

Add the raisins, cashew nuts and chopped coriander. Season to taste

6

Cook for 10 minutes or until all the vegetables are tender.

7

Serve with rice and garnish with fresh coriander.