New You Boot Camp Stuffed Courgettes
14th April 2015
Slow Cooker Split Pea Dal
14th April 2015
Ingredients
- 400 gm chickpeas in water rinsed and drained
- 1 Red pepper deseeded and thickly sliced
- 1 onion chopped
- 1 small butternut squash peeled, deseeded and cut into bite-sized pieces
- 2 courgettes cut into bite-sized pieces
- 12 apricots dried
- Himalayan Crystal Salt
- Freshly ground black pepper
- 2 tbsp organic virgin coconut oil plus a drizzle to serve
- 2 cloves garlic crushed
- 2 tsp paprika
- 1 tsp ground ginger
- 1 tsp ground cumin
- 500 gm passata in carton pack
- 2 tsp honey plus a drizzle to serve
- 1 tsp harissa paste (optional)
- handful fresh mint or coriander
- thick natural Greek Goat's yogurt to serve
Servings:
Instructions
- Place the chickpeas, pepper, onion, squash, courgettes and apricots into a slow cooker and season with salt and freshly ground black pepper. Heat the coconut oil in a frying pan, then fry the garlic and spices until fragrant, about one minute. Add the passata, honey and harissa (optional), then bring to a boil.
- Pour the sauce over the vegetables, cover with the lid and cook on high for four hours.
- Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little bit of olive oil;, then top with spoonfuls of yogurt. Serve with brown basmati rice.
- Enjoy!
