½ bunch coriander
2 fresh small red chillies (deseed all or some depending on taste)
1 onion, peeled and quartered
4 cloves garlic, peeled
Knob of fresh ginger, peeled and roughly cut
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
20g olive oil
2 teaspoons ground cumin
400g sweet potato, roughly chopped
300g carrots, peeled and roughly chopped
700g water
2 x 400g cans chickpeas, drained and rinsed
Wash coriander and cut off roots. (HINT: Save and freeze roots to make Thai curry pastes. See recipes in Spice Blends.)
Put coriander and chillies into TM bowl. Pulse on Turbo, scrape down sides and repeat. Add onion, garlic, ginger and stock cube to TM bowl. Chop 5 sec/speed 5 and scrape down sides. Add oil and cumin. Cook 3 min/120°C/speed 1.
Add sweet potato and carrots. Chop 5 sec/speed 5 and scrape down sides. Repeat if necessary. Add water and cook 20 min/100°C/speed 1. Add chickpeas and cook 5 min/100°C/speed 2. Blend 1.5 min/speed 5-10, increasing speed gradually. Serve garnished with coriander leaves and a swirl of cream, yoghurt, sour cream or vegan sour cream (see recipe in Sauce ‘n’ Dippity).
old chris new tricks 