Ingredients (Serves 3)
1 tsp ghee or coconut oil
1 medium sized white onion, finely chopped
2 sticks celery, finely chopped
3 cloves garlic, finely chopped
300g courgette, diced
400g tinned chopped tomatoes
300g (drained weight) tinned chickpeas, rinsed and drained
1 organic vegetable stock cube dissolved in 100ml recently boiled water
A pinch of sea salt
A pinch of ground black pepper
1 tsp ground turmeric
1 tsp ground cumin
A large handful of kale
Per serving: 229 calories - 5g fat - 33g carbs - 13g protein
Preparation
Heat the ghee/oil in a large saucepan over a medium heat.
Add the onion and sauté for 3-4 minutes until soft, stirring occasionally
Add the celery and sauté for 2-3 minutes, stirring occasionally
Add the garlic, stir well and fry gently for 1 minute
Add the remaining ingredients except for the kale
Increase heat and bring to a boil then reduce heat to simmer gently
Stir well, cover and cook for 15 minutes
Add the kale and stir well
Cover and cook for 5 minutes or until the kale is tender
Serve
Store any leftovers in an airtight container and refrigerate for up to 3 days
Or freeze on same day