DETOX
SERVES 4
• Olive oil
• 1 onion (around 110g), peeled and finely diced
• 2 garlic cloves
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 2 tbsp ground coriander
• 2 tsp paprika
• ½ tsp chilli flakes
• 50g dates, stoned
• 200g carrots, cubed
• 250g sweet potato, peeled and cubed
• 1x 400g tin of chopped tomatoes
• 1 vegetable stock cube
• 1 orange or yellow pepper, chopped into 2cm cubes
• 1 x 400g tin of chickpeas, drained and rinsed
• 50g spinach leaves, chopped
• Salt and pepper
• Cooked rice, to serve
• Coriander leaves, to serve
It’s all very well talking about the sulphur in onions and garlic and the way they help build the liver’s detoxification enzymes, which they do, but enzymes are made of proteins and this recipe gives you all the amino acids your body needs by combining chickpeas with rice to form a complete protein source!
Heat a glug of oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes.
Peel and crush the garlic and add to the pan along with the spices. Stir for 1 minute. Add the dates, carrots and sweet potato and stir for 1 minute.
Add the chopped tomatoes along with a can full of water and the vegetable stock cube. Leave to simmer for 15–20 minutes, until the sweet potato and carrots are quite soft. If serving with rice, start cooking it at this point.
Add the chopped pepper and chickpeas to the pan and simmer for another 10 minutes.
Remove the pan from the heat and stir in the chopped spinach to wilt. Season to taste with salt and pepper.
Serve with rice and fresh coriander.