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Great vegetable braise full of flavour, colour and texture. A meat version can be made by adding sautéd turkey.
Servings 4
Calories 745 kcal
Prep Time20 mins
Cook Time30 mins
Total Time50 mins

Ingredients
 

  • 2 tbsp any oil
  • 2 tsp cumin seeds
  • 2 red onions, peeled and sliced thinly
  • 4 cloves garlic crushed
  • 400 g can chopped tomatoes in juice
  • 400 g can chickpeas drained well
  • 1 tsp sugar
  • 2 tbsp any vinegar
  • 10 g 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 tsp smoked paprika, heaped
  • 2 tsp smoked paprika
  • 200 g sour cream or thick yoghurt
  • 6 tbsp parsley, roughly chopped

For the non-vegetarian version

  • 0.5 egg white
  • 2 tbsp cornflour, arrowroot or tapioca starch
  • 1 pinch salt
  • 1 pinch ground pepper
  • 1 tbsp olive oil
  • 400 g turkey breast, sliced into 2cm strips
  • 2 tbsp any oil

Instructions
 

  • Heat the oil, add the onions, garlic and cumin seeds. Cook or 3 to 4 minutes to take a little colour and soften slightly
  • Add the tomatoes, chickpeas, sugar, vinegar, stock cube, potatoes and squash, stir well.
  • Add enough water; only just cover all the tomato and potato mix.
  • Season with a little salt and pepper, bearing in mind the stock cubes can be quite salty; 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

  • 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 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!
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Nutrition Facts
Rich Tomato Chickpea & Potato Braise with Paprika & Sour Cream
Amount per Serving
Calories
745
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Cholesterol
 
80
mg
27
%
Sodium
 
720
mg
31
%
Potassium
 
2054
mg
59
%
Carbohydrates
 
81
g
27
%
Fiber
 
16
g
67
%
Sugar
 
15
g
17
%
Protein
 
38
g
76
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Vegetables
Cuisine ITV This Morning
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