For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme
This recipe was first published in Taste magazine.
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Ingredients
Method
1.Heat olive oil in a large saucepan, add onion wedges and cook for 3 minutes or until starting to soften. Add ginger and cumin seeds and cook for a further 1 minute, stirring often.
2.Add cinnamon and cook for 30 seconds before adding kumara, carrot, chickpeas, saffron (plus soaking water) and vegetable stock. Give it all a good stir, season with a little fine sea salt and bring to the boil.
3.Reduce heat to a simmer, cover with a lid and cook for 15 minutes or until kumara and carrot are tender. Remove lid and cook for a further 5 minutes.
4.Stir through lemon zest and adjust seasoning if needed. Serve in bowls topped with coriander leaves and toasted almonds.
Note
- Serves 4-6.