INGREDIENTS

2 tablespoons of olive oil
1 onion, chopped
1 carrot, chopped
2 cloves of garlic crushed
1 tablespoon of finely chopped ginger
400g kumara peeled and chopped
1 x 400g (14 oz) can of chickpeas, drained
1 tablespoon of cumin
1 litre of low salt vegetable stock

1 x 400g (14oz) can chopped tomatoes
1/4 cup of peanutbutter
1/2 cup chopped coriander

DIRECTIONS

1.) Heat a large casserole dish on a medium heat with 2 tablespoons of olive oil.
2.) Fry the onion, garlic and carrot for 7 minutes or until softened.
3.) Add the ginger, cumin, kumara, chickpeas, cumin, stock, tomatoes and peanut butter.
4.) Simmer for around 30 minutes or until the kumara is soft.

5.) Add coridander just before serving.