• 1 Chickpeas, drained
• 15 Millilitre Olive oil
• 1 Onion, sliced
• 1 Red pepper, sliced
• 1 Clove crushed garlic
• 500 Gram Butternut, peeled and cubed
• 1.25 Millilitre Cinnamon
• 5 Millilitre Ground cumin
• 1 Knorr Vegetable Stock Pot
• 250 Millilitre water
• 410 Gram Tin chopped and peeled tomatoes
• 30 Millilitre Tomato paste
• 250 Gram Button mushrooms, sliced
• 1.25 Millilitre Ginger
Heat 15ml of the olive oil in a large pot and sauté the mushrooms until soft then remove from the pot and set aside.
Heat the remaining oil and fry the onion, garlic and red pepper until soft. Heat the remaining oil and fry the onion, garlic and red pepper until soft.
Add the butternut and allow to fry for about 5 minutes.
Add the cinnamon, ginger and cumin and fry for 30 seconds stirring continuously to release the flavour and aroma.
Add the KNORR Vegetable Stock Pot, water, tomatoes and tomato paste, stir well then allow to simmer on a medium heat with the lid on stirring occasionally for about 25 minutes or until the butternut is soft.
Remove the lid and add the sautéed mushrooms and the chickpeas and allow to simmer for a further 5 minutes.
Season to taste with salt and black pepper.
• 15 Millilitre Olive oil
• 1 Onion, sliced
• 1 Red pepper, sliced
• 1 Clove crushed garlic
• 500 Gram Butternut, peeled and cubed
• 1.25 Millilitre Cinnamon
• 5 Millilitre Ground cumin
• 1 Knorr Vegetable Stock Pot
• 250 Millilitre water
• 410 Gram Tin chopped and peeled tomatoes
• 30 Millilitre Tomato paste
• 250 Gram Button mushrooms, sliced
• 1.25 Millilitre Ginger
Heat 15ml of the olive oil in a large pot and sauté the mushrooms until soft then remove from the pot and set aside.
Heat the remaining oil and fry the onion, garlic and red pepper until soft. Heat the remaining oil and fry the onion, garlic and red pepper until soft.
Add the butternut and allow to fry for about 5 minutes.
Add the cinnamon, ginger and cumin and fry for 30 seconds stirring continuously to release the flavour and aroma.
Add the KNORR Vegetable Stock Pot, water, tomatoes and tomato paste, stir well then allow to simmer on a medium heat with the lid on stirring occasionally for about 25 minutes or until the butternut is soft.
Remove the lid and add the sautéed mushrooms and the chickpeas and allow to simmer for a further 5 minutes.
Season to taste with salt and black pepper.
