A fragrant stew to serve on brown rice with bowls of coconut and chopped nuts, and a green salad. (I prefer to eat as is.)
50ml oil
2-3 cloves garlic, crushed
2 onions choppoed
2ml ground turmeric
2ml ground cinnamon
2ml ground ginger
5ml ground corriander
2 sticks table celery, chopped
1 green pepper, seeded and diced
750ml cooked chickpeas, drained (3 tins)
125ml chopped parsley
1 x 410g can chopped tomato and chilli
2 bay leaves
250ml vegetable stock
5ml salt or 10ml vegetable salt
5ml sugar
Heat oil in a saucepan. Add oninone, garlic, spices, celery and pepper. Cover and cookk over low heat until onions are soft. Add remaining ingredients, bring to the boil, then cover and simmer on low heat for about 30 minutes, stirring occasionally. Add a little water if necessary for a good gravy. Check seasoning and serve.
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