2 medium onions, chopped
4 teaspoons bottled garlic
1 medium red capsicum, chopped
1 large carrot, chopped
5 medium potatoes, chopped
2 vegetarian chicken-style massell stock cubes
¾ cup dry TVP (textured vegetable protein)
1/3 cup tomato sauce
½ teaspoon ground tumeric
3 cups water
1 tin (425g) chickpeas, drained
1 ½ tablespoons lemon juice
Fry onion & garlic in large oiled saucepan and then add remaining ingredients. Simmer for 1 hour. Best to let sit for 30-60 minutes to enhance flavours. Eat by itself or serve over rice. Makes 4-6 serves.
“In all your ways acknowledge Him and He shall direct your paths.” Proverbs 3:6
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