Moroccan roasted kumara & chickpea soup

Moroccan roasted kumara & chickpea soup

Moroccan roasted kumara & chickpea soup   750g kumara (orange sweet potato), peeled and chopped into 4-5cm pieces 2 red onions, roughly chopped 3 garlic cloves, finely chopped 2 tbs olive oil 1tsp ground cumin 1tsp ground coriander 400g can diced tomatoes 6 cups vegetable stock 400g can chickpeas, drained and rinsed 1/2 cup coriander leaves, chopped + extra leaves to serve Salt and ground black pepper Greek style natural yoghurt, to serve   Preheat oven to 200 degrees celsius/180 degrees celsius fan-forced. Line a large roasting pan with baking paper. Place kumara, onions and garlic in pan. In a small bowl, combine oil, cumin and ground coriander. Drizzle mixture over vegetables and toss to coat in oil mixture. Roast, toasting once, for 30-35...

Beetroot Risotto

Beetroot Risotto

Beetroot Risotto with green chilli coconut and mint sauce — courtesy Mickey Levis    1 onion or leek 2 beetroots grated or chopped very finely. 2 cups Risotto rice Olive Oil 2 litre Vegetable stock   Cook Onion and rice in oil until rice starts to colour. Add stock a cup at a time and cover and let simmer until moisture is absorbed. Keep adding stock cup at a time and simmering until rice is cooked. Add grated beetroot, turn off heat and leave covered for about 10 minutes.   Sauce Heat some olive oil in a small saucepan Add some fresh sliced green chillies and cook for a few minutes Add  juice from two good sized lemons Add ½ cup good quality Coconut Cream and bring to the boil. Add a handful of roughly chopped fresh mint leaves. Turn off...