It definitely feels like the end of summer. I usually walk home from my Pilates lesson in the evening sun on Mondays but last night I was wrapped up, running home in the wind and rain. We haven’t caved in and put the heating on yet but I don’t think it will be far off!
I enjoyed this healthy stew all summer but it would be just as comforting in the coming colder months with a big dollop of sour cream on top.
Ingredients
A glug of olive oil
2 cloves of garlic, crushed
3 teaspoons of turmeric
3 teaspoons of cumin
1 teaspoon of dried chili flakes
Salt and pepper
1 red onion, roughly chopped
2 tins of chopped tomatoes
5 tablespoons of tomato puree
Boiling water
1 courgette, halved and sliced
1 tray of mushroom, sliced
1 can of chickpeas, drained
1 small jar of black olives
Fresh coriander
Sour cream (or natural yogurt)
How to make it
- Begin by heating the olive oil in a deep pan on a medium heat
- Add the garlic, turmeric, cumin, chili flakes, salt and pepper and gently fry
- Add the onion and fry for another few minutes
- Next, pour in the chopped tomatoes and tomato puree and fill the empty cans with boiling water and add them too, stirring well
- Bring to boil then turn it down to a simmer
- Add the courgettes and mushrooms and cook for about half an hour
- Add the chickpeas and olives and cook for another 15-20 minutes
- Season to taste then serve with couscous, a generous handful of fresh coriander and good dollop of sour cream
hannahhotcakes 