120 g celery
400 g celery root
500 g sweet potatoes
400 g pumpkin
300 g carrots
300 g cauliflower
1 big red onion
1 big onion
8 garlic cloves
2 tbsp fresh ginger, finely chopped
2 red chilli
1 tin chickpeas
3 tins chopped tomatoes, organic
100 g chestnut mushrooms (optional)
50 g sugar snaps (optional)
250 dl veggie broth
3 tbsp fresh parsley, chopped
3 tbsp cilantro, chopped (optional)
salt and black pepper
oil for frying
Peal and cut the root vegetables (celery root, sweet potatoes, pumpkin and carrots) into rather big pieces. Divide the cauliflower into florets. Peel the the onion and red onion and cut both into six wedges.
Slice the chilli thinly and peel and finely chop garlic and ginger. Also chop the parsley and cilantro.
Cut each chestnut mushroom to four parts.
In a large oven-safe pot fry the chilli, herbs, onions and chickpeas until the onions have taken on some colour.
Add all the vegetables to the pot and sauté for a bit. Season to taste.
Pour in the vegetable broth and add the chopped tomatoes. Blend well.
Put the pot in the oven on 200 degrees and keep it there for about 50-60 minutes.
Fry the mushrooms and sugar snaps in a hot skillet if you decide to add them to the dish.
After you’ve taken the pot out of the oven let it sit for 30-40 minutes. Carefully stir once in a while.
Add the mushrooms, sugar snaps and two good handfuls of your favourite sprouts if you like.
It’s nice to serve rice with the this warming veggie casserole and decorate with sprouts.
Note that you can use other vegetables too. I also like to use f.ex. broccoli, potatoes and peppers.
The recipe is sponsored by Ecospira.
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