The delicious sweet flavours of the roasted root vegetables combine with the tomato sauce to create a tasty Autumnal dish! I will be making something similar for Christmas dinner with the addition of parsnips and brussels sprouts!
2 Sweet Potatoes
1 Red Onion
2 Garlic Cloves
3tbsp Olive Oil
1 400g can Chickpeas
¼ tsp Pink Himalayan Salt
¼ tsp Black Pepper
Preheat the oven to 200C.
Wash the vegetables. Cut the ends off of the vegetables and slice them lengthways, arranging them in layers in a baking dish. Add in the peeled garlic cloves. Sprinkle with cumin and generously drizzle over the olive oil.
Place the baking dish in the oven for 45 minutes.
Remove from the oven. Drain the chickpeas and add to the baking dish with the passata. Season with oregano, salt and pepper.
Return the dish to the oven for 10 minutes.
Remove from the oven. Scoop out a portion onto a plate and serve immediately.
This delicious carrot and coriander soup is perfect to warm you up on a cold winter’s day. It contains warming ginger, coriander, cumin and turmeric spices. Furthermore it is my favourite soup. It is soothing and sweet and perfect for when you need a dose of orange in your life!
1tbsp Coconut Oil
1 Sweet Potato
1inch Fresh Root Ginger
1tsp Ground Turmeric
1 tsp Ground Cumin
1tsp Ground Coriander
125g Red Split Lentils
1000ml Filtered Water
Handful Fresh Coriander
1/4tsp Pink Crystal Salt
1/4tsp Black Pepper
Firstly melt the coconut oil in a large pan on a medium heat. Next chop up the onion and fry for for a few minutes until it is glassy in appearance. Now add the chopped garlic, turmeric, cumin, coriander spices and salt and pepper. Stir together.
Now pour in the litre of water.
Next add in the chopped carrots and diced sweet potato. Now pour in the lentils.
Next cover and bring to the boil. Then reduce the heat to a simmer and cook for 25 minutes.
Pour into a blender, ideally a Vitamix and blend until smooth.
Finally pour into a bowl and season with salt and black pepper. Best served warm with a slice of toasted bread.