for 4 people

Hummus

1 tin	chickpeas (approx. 400 g), rinsed, drained
1 ½ tbsp	olive oil
1 ½ tbsp	lemon juice
1 tbsp	tahini (sesame paste)
1 tbsp	water
¼ tsp	salt

Stew

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
300 g	mealy potatoes, cut into approx. 2 cm cubes
200 g	carrots, cut into approx. 2 cm cubes
1 cm	ginger, finely grated
1 tin	chopped tomatoes (approx. 400 g)
1 dl	water
½ tbsp	hot curry powder
½ tsp	ground cumin
¼ tsp	cinnamon
1 tsp	salt

To serve

2 tbsp

pine nuts, roasted

How it's done

Hummus

Set aside half of the chickpeas. Place the remaining chickpeas in a measuring cup along with all the other ingredients up to and including the salt, puree.

Stew

Heat the oil in a cooking pot. Add the onion and garlic, sauté for approx. 2 mins. Add the potatoes, carrots and ginger, cook together for approx 3 mins. Add the tomatoes and all the ingredients up to and including the salt, together with the reserved chickpeas, and bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins.

To serve

Arrange the vegetable stew, spread hummus on top, and sprinkle pine nuts over it.

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