Marrakesh Chickpea & Vegetable Curry

This is a Moroccan curry, but it could also pass for a stew. I have to admit, the first time I came across the original version of this recipe I was a bit skeptical. Orange juice in a veggie curry? I wasn’t sure how it would taste -especially with my healthy adjustments- but I was intrigued to try it out. I’m so glad I did, because it tastes amazing! The combination of cinnamon, curry spices and sweetness from the orange juice, sultanas and sweet vegetables go really well together, and the almonds add a nice change in texture from the rest of the ingredients. It’s also got a really diverse nutrient profile, thanks to all of the different vegetables, and it’s full of vitamin A, vitamin C and calcium. The various veggies also make this a really well-rounded source of phytonutrients (there’s almost every colour of the rainbow packed into this dish!). If you’ve got them, coconut yoghurt and mango chutney go really nicely on top.image3 (3)
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Chickpea ‘Tuna’ Dip

I have served this dip many times to non-vegans, who are always very surprised to hear that it’s made out of chickpeas and not tuna! The chickpeas give the tuna-like texture and the seaweed the tuna taste, making it a perfect copy of tuna dip, minus all of the unhealthy ingredients. Being based on legumes (i.e. the chickpeas and tofu), this dip is packed full of nutrients- soluble fibre, iron and folate just to name a few. Population studies from around the world are continuously showing us that those eating more beans Continue reading