|1 tablespoon||Virgin olive oil|
|1 large||Onion; chopped|
|1||Heaped teaspoon brown sugar|
|5||Dried chillies; soaked in boiling|
|3||Cloves garlic; crushed|
|1 large||Parsnip; cut into thin|
|1 large||Potato; cubed|
|3 larges||Carrots; cut into thin|
|2||400 g cans plum tomatoes in juice; crushed|
|Approx 300ml water|
|1||300 g can chick peas; drained and rinsed|
|2 tablespoons||Natural yoghurt|
|1 bunch||Fresh mint; roughly chopped|
|Salt and freshly ground black pepper|
1 In a large pan, heat the oil. Add the onions, cover and sweat for 10-15 minutes until softened.
2 Uncover and stir in the sugar. Increase the heat and fry for a further five minutes until golden.
3 Stir in the garlic, chillies and paprika and cook for 30 seconds. Add all the vegetables, tomatoes and water.
4 Simmer uncovered for 25-30 minutes., or until the vegetables are tender.
5 Stir in chick peas and simmer for a further 5-10 minutes. Season well with black pepper. To serve, drizzle over the yoghurt and scatter with the mint.
To serve with meatballs, omit parsnip and chick peas and add baked meatball for the final 15 minutes cooking time.
Converted by MC_Buster.
Recipe by: Fighting Fat, Fighting Fit Converted by MM_Buster v2.0l.
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