Marrakesh Vegetable, Chickpeas and Almond Curry


1 x 400ml can organic chickpeas, drained

1 sweet potato, peeled and cubed

1 medium eggplant, cubed

1 red capsicum, chopped

1 green capsicum, chopped

2 carrots, chopped

1 zucchini, sliced

1 cup spinach or kale, washed and roughly chopped

3 tbsp. extra virgin olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 tsp. turmeric, ground

1 tbsp. curry powder

1 cinnamon quill

2 tsp. salt

1 tsp. cayenne pepper

ΒΌ cup almonds

2 tbsp. raisins

1 cup orange juice

red rice, to serve


In a large frying pan add the olive oil, onion, garlic, turmeric, curry powder, cayenne, salt and cinnamon quill, cooking for 5 minutes or until the onion is translucent.

Add all of the vegetables, orange juice, chickpeas, almonds and raisins, cook for 15 minutes and serve with red rice.