Ingredients (Serves 2)
1 tsp ghee or coconut oil
1 tsp cumin seeds
1 tsp paprika
A pinch of sea salt and ground black pepper
1 large red onion, sliced
1 large carrot, cut into sticks
1 large courgette, diced
300g tinned chickpeas, rinsed and drained
The zest of ½ an unwaxed lemon, finely grated
A small bunch of fresh parsley, chopped
A small bunch of fresh mint leaves, chopped
For the dressing:
1 heaped tbsp plain yoghurt (use dairy free if preferred)
½ a garlic clove, finely chopped
1 tbsp fresh lemon juice
2 tsps tahini
For the topping:
1 tbsp sunflower seeds
Nutrition:
Per serving: 385 calories, 13g fat, 46g carbs, 21g protein
Preparation:
Heat the ghee/oil in a large saucepan over a medium heat
Add the cumin seeds, paprika, salt, pepper, onion, carrot and courgette
Stir well and fry for 5 minutes, stirring frequently.
Add the chickpeas, stir well and cook for 3 minutes, stirring frequently.
Remove saucepan from the heat and add the lemon zest, mint and parsley
Place the yoghurt, tahini and garlic in a bowl and stir well until creamy.
Stir in a drop of cold water if the mixture is too thick.
Transfer the vegetables into 2 serving bowls
Drizzle over the dressing, and top with the seeds.