1 Tbsp olive oil                                                    1 large onion, finely chopped

2 cloves garlic, minced                         

1 cup kamut, soaked overnight in water (for quicker cooking and easier digestion)

½ tsp dried basil                                                  ½ tsp dried oregano

½ tsp dried thyme                                                2 ½ cups water

2 Tbsp pumpkin seeds                                      2 Tbsp sunflower seeds

1 large courgette / zucchini, finely chopped

1 medium carrot, grated                                    ½ cup peas (fresh or frozen)

Handful of parsley, chopped

Heat olive oil in heavy-based saucepan. Add onion and garlic; cook until onion has become translucent. Drain kamut and add to pot. Add basil, oregano, and thyme. Add water. Bring to a boil over high heat then reduce to a simmer. Cook for about 1 ½ hours. Check occasionally to make sure there is enough water in the pot and that it doesn’t catch / burn on the bottom.

Toast the pumpkin and sunflower seeds in a dry frying pan for a few minutes until fragrant.

Ten minutes before kamut is ready, add the zucchini, carrot, and peas.

The kamut should be tender, but slightly chewy. The water should be absorbed. Cook for longer if needed.

Take off the element and let rest for 5 minutes. Stir through the toasted seeds and chopped parsley. Serve. You could add some beans to make it a meal (navy or butter beans would go well) or use as a side dish.

Makes 4 servings.

(Recipe retrieved from www.VegWeb.com)

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