Spicy Mushroom, Chickpea and Sweetcorn Stew

Made with chickpeas, sweetcorn, red pepper, chestnut mushrooms and spring onion. Thickened with half a teaspoonful of arrowroot, flavoured with herbes de Provence and vegetable stock. The sweetcorn came straight from the cob, though tinned sweetcorn will do just as well.

Dried chickpeas were soaked overnight, and then cooked with powdered red chilli and crushed garlic. Rinsed, and then simmered with the sweetcorn, diced red pepper, mushrooms, and chopped spring onion. The vegetable stock and the herbs were added last.

Served with a mixture of Thai black rice, and basmati rice. The black rice was cooked for fifteen minutes, and then drained. Fresh boiling water was added to the pot, and then the basmati. Half a teaspoonful of turmeric was added.  I used an ice-cream scoop to create the rice balls, as they do in Korean restaurants. Wonderful vegetarian dish!