Chickpea, Celeriac & Spinach Stew

Ingredients (serves 3-4)

1 large onion (sliced finely)

3 garlic cloves (crushed or finely chopped)

2 inches fresh ginger (grated or finely chopped)

1.5 tsp turmeric

1 tbsp olive oil

500ml chicken or vegetable stock

400g tin chickpeas

1 tablespoon chickpea or plain flour

1 medium celeriac (peeled and chopped roughly into 1.5cm cubes)

2 large handfuls spinach (kale works well too)

400ml tin coconut milk

Pinch chilli flakes

Fresh coriander to serve (mint works well too)

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Method

1. Fry the onions, garlic and ginger in oil on a low heat for about 10 minutes until soft. At the same time peel the celeriac and chop into 1.5cm cubes.

2. Add the turmeric, chilli, chopped celeriac, salt and pepper. Fry on a medium heat for about 5 minutes (add a little water if required).

3. Add the coconut milk and stock and stir well.

4. Mix a small amount of the liquid from the pan (approx. 2 tablespoons) with the chickpea flour and mix into a paste, add to the saucepan and stir well. At this point put the saucepan lid on and simmer for 20 minutes. Then add the chickpeas and allow to cook for another 5 minutes. At this point the celeriac should be just cooked through.

5. Add the spinach to the saucepan and stir through one minute before turning off the heat.

6. Season to taste and serve with your choice of whole grain (e.g. brown rice/quinoa/buckwheat), fresh herbs and a dollop of natural or coconut yogurt.

7. Add extra chilli flakes if you like heat.