Ingredients
3 cm piece grated ginger or fresh ginger paste
1 tsp ground garlic
1 tbsp coconut oil
1200 ml kettle boiled water
2 small stock cubes (I used Kallo reduced salt & organic)
3 tbsp corn flour
1 cup mix of chickpeas, endamame beans & butter beans
½ freshly squeezed lemon
300 g frozen sweetcorn
soy sauce to taste
coriander or parsley
freshly chopped green chillies (for the brave adults)
spring onions
Himalayan salt to taste
black pepper to taste
Method
1
Dissolve the stock cubes & corn flour in hot water
2
Fan fry the garlic and ginger in coconut oil for 3-4 mins on low heat without browning. Sauté the beans and chickpeas
3
Pour the stock and cornflour mixture into a pot and let simmer on low heat occasionally stirring
4
Add the sweetcorn and garlic ginger paste with the beans and chickpeas
5
Squeeze some lemon juice
6
Add chopped coriander or parsley and season with salt & pepper to taste
7
Serve topped with spring onions, green chillies, soy sauce
Ingredients
Ingredients
3 cm piece grated ginger or fresh ginger paste
1 tsp ground garlic
1 tbsp coconut oil
1200 ml kettle boiled water
2 small stock cubes (I used Kallo reduced salt & organic)
3 tbsp corn flour
1 cup mix of chickpeas, endamame beans & butter beans
½ freshly squeezed lemon
300 g frozen sweetcorn
soy sauce to taste
coriander or parsley
freshly chopped green chillies (for the brave adults)
spring onions
Himalayan salt to taste
black pepper to taste
