Cumin scented chickpea tomato and vegetable ragout with a spiced split red lentil ragout


¼ cup coconut oil

25 grams minced Shalefield Organics ginger

1 large Cropthorne Farms red onion, diced ¼ inch

20 grams minced Klipper’s Organics red Russian garlic

4 tsp whole cumin seeds, toasted and ground

1 tsp turmeric

2 tsp garam masala

1 liter tomato sauce

5 cups water

1 ¼ lbs Laurica farms carrots, peeled and diced ½ “

12 oz Abundant Acre family farms butternut squash, peeled and diced ½”

4 cups cooked chickpeas

8 oz Shalefield Organics braising greens, coarsely chopped,  blanched and cooled

4 tsp Vancouver Island sea salt or to taste

4 oz Flavourful farms sunflower sprouts for garnish

Heat coconut oil, sauté onions, garlic and ginger till soft

Add all spiced and sauté 2-3 minutes; add tomato sauce, water, and carrots

Bring to a simmer and cook 10 minutes; add squash and chickpeas simmering gelty till carrots and squash soft.

Add blanched braising greens and salt to taste; ragout makes more than enough for 6 people, leftovers can be reheated the next day or frozen for a later date

Serve over lentil ragout and garnish with sprouts

For lentil ragout:


2 T coconut oil

10 grams Klipper’s Organic red Russian garlic

20 grams minced Shalefield Organics ginger1 large Cropthorne farms red onion. Peeled and diced ¼ inch

1 tsp garam masala

Between 1-3  Klipper’s Organic dried thai dragon chilies depending upon how spice you want it

2 cups split red lentils

4 cups water

1 T tomato paste

2 tsp Vancouver Island sea salt, or to taste

Heat coconut oil, add garlic, ginger, and onions; sauté till soft

Add spices and lentil and cook 2-3 minutes

Add water, cover and simmer 12-15 minutes

Remove lid, add salt and tomato paste. Place lid back on and simmer another 5 minutes till lentils soft