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Print this Recipe    Spicy Vegetables

Spicy Baby Vegetables

10 new potatoes, halved
12 baby carrots
12 baby courgettes(zucchini)
2 T corn oil
15 baby onions
2 ts chilli sauce
1 ts garlic pulp
1 ts ginger pulp
1 ts salt
400 g canned chick-peas (garbanzos), drained
10 cherry tomatoes
1 ts crushed dried chillies (optional)
2 T sesame seeds

Bring a medium pan of salted water to the boil and add the potatoes
and carrots. After about 12-15 minutes, add the zucchini and boil
for a further 5 minutes or until thr vegetables are just tender.

Drain the vegetables well and set to one side.

Heat the oil in a deep round-bottomed frying pan (skillet) or karahi
(wok) and add the baby onions turn golden brown. Lower the heat
and add the cilli sauce, garlic, ginger and salt, taking care not
to burn the mixture.

Add the chick-peas (garbanzos) and stir-fry over a medium heat until
the moisture has been absorbed.

Add the cooked vegetables and cherry tomatoes and stir over the
heat with a slotted spoon for about 2 minutes.

Add the crushed red chillies and sesame seeds as a garnish and
serve.

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