Five vegetarian recipes
for kids

2-3 tbsp olive oil
1 small red onion, roughly chopped
1 clove garlic, finely sliced
½ tsp ground coriander
½ tsp black mustard seeds

1 tin (400g) chickpeas, liquid included
1 small potato, cut into small chunks
1 red pepper, deseeded, cut into 8 strips
125g (half a bag) washed baby spinach
1 tomato, quartered
2 tsp tamari or soy sauce
1 small red chilli, finely chopped (optional)
salt and pepper

To serve
Greek yoghurt
lemon wedges (optional)
tortillas or chapattis

1. Heat 2 tbsp olive oil in a large saucepan over a medium heat, throw in the red onion, garlic and chilli and sweat until transparent. Add the ground coriander and the mustard seeds and fry for a minute or so, adding 1 or 2 tbsp liquid from the tin of chickpeas.
2. Add the chopped potato and stir in until well coated with the spices. Allow to cook for 5 or 6 minutes until the potatoes are almost soft. Then add the chickpeas and the rest of the liquid and simmer gently for 5-7 minutes till the sauce is thick and rich.
3. Meanwhile heat your griddle pan and sauté the red pepper strips in the remaining oil until charred in places. Add to the chickpeas then gently add in the baby spinach and stir until wilted.
4. Add the tomato quarters and cook until just soft. Finish with the tamari or soy sauce and extra olive oil if you like.
5. Serve with a bowl of Greek yoghurt and if adults are eating, some lemon wedges too, as well as some fried or plain tortillas or warmed chapattis.