Onions 25kg Ginger 300g Green Chillis 500g Chopped Tomato 2.5kg Chick Peas 2.5kg Spinach Leaves 250g Rapeseed Oil 2ltr Diced Mango 800g Vegetable Bouliion 800g Garlic Greens 200g
Here at Sussex University we run a daily On the Pulse dish, as part of our main restaurant counter service as well as the smaller units around the university. This is a great healthy, value for money Meal, and is a very popular option for our academics, staff and students. We also do a Cauliflour Dahl, Spicey Lentil Ragu & Beetroot & Squash Tagine. All of our On the Pulse meals are Vegan, Gluten Free and Dairy Free.
Peel Onions, Garlic & Ginger Blitz all to a puree De seed and finely slice the Onion Drain and wash the Chickpeas Select the correct pan and add oil, add Masala blend until it foams and then add the Onion. reduce the heat and simmer for 8-10 minutes Add tomatoes and Vegetable Boulillion & water and simmer gently Add the Spinach and Chickpeas and simmer for 30 mins Gently fold in the Mangos and serve straight away