Orange & Chickpea Vegetable Hot Pot
A simple, delicious, hearty meal for those cold Autumn and Winter nights.... with a little zest!
Total cooking and preparation time: 20-25 minutes
1/2 diced brown onion
2 & 1/2 cups freshly squeezed orange juice
1 cup water
1 tin organic chickpeas or 1 cup cooked chickpeas
1 small handful of cauliflower niblets
1 orange peeled and cubed
1/2 eggplant peeled and cubed
1/2 zucchini split lengthways and cut diagonally
8 black olives
3 bay leaves
1 d/spn ground cumin
1 d/spn ground coriander seed
1 large pinch sea salt
1 large pinch ground pepper
1 sprig Italian (flat leaf parsley) roughly chopped (leaves not stems)
1 d/spn olive oil
1. Dice the onion and add it to a large pot with bay leaf and 2 cups of OJ and the water. Simmer for 1 minute.
2. Add the chickpeas (precooked), cumin and coriander, and simmer for another minute then add the cauliflower, eggplant and olives. Simmer covered for 3 minutes.
3. Add the zucchini and remaining 1/2 cup of OJ. Cook for 2 or more minutes with the lid on then add the salt, pepper, parsley, orange segments and olive oil.
4. Turn off the heat and mix through. Allow to sit for 2-3 minutes with the lid on before serving.
Note: As it's a one pot dish, adding the ingredients separately is necessary so all are cooked perfectly at the end.