by COLETTE PIENAAR
250g Soya Mince, soaked in vegetable stock overnight
2 cups of Chickpeas, cooked in vegetable stock
2 Leeks, sliced
2 Red Chilli’s, finely chopped
4 cloves Garlic, I use black garlic, aged, mild and mellow or use pressed fresh garlic
1 tsp ground Cinnamon
1 tsp Garam masala
1 tsp Celery salt
250g chopped Tomatoes
1 cup Sweet Corn
4 tbsp Tomato Puree (add to taste)
100g Okra, sliced
Heat olive oil in a deep pot, add sliced leeks and a pinch of salt, allow to brown gently. Add chilli, garlic and spices. Simmer for a couple of minutes then add the soya mince, mix well and allow to cook until the mixture starts to brown, 3-5 minutes. Add tomatoes and tomato puree. Add sweet corn and chickpeas, gently simmer for about 15 minutes, adding more vegetable stock if required. Make sure the mixture doesn’t stick to the pot. Once the flavours have combined add the okra and gently stir, cook for a further 5 minutes and remove from heat.
Serve with fresh rocket and a dollop of Natural Live Yoghurt or Hummus.