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