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Ingredients · Serves 4

• 250 grams (one box) of Bontasana White Corn, Turmeric, and Sarawak Pepper Fusilli
• 2 sweet potatoes, peeled and diced
• 400 grams chopped tomatoes
• 400 grams chickpeas 
• 4–6 cups vegetable stock
• 2 cups kale, shredded
• 1 onion, chopped
• ½ cup dried apricots, chopped
  
  

For the spice mixture

• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground turmeric
• ⅛ tsp curry powder 


Combine the spices in a bowl.

Heat a large pot over medium heat, add the onion and gently sauté until soft.

Stir in the kale and the spice mixture, cook for approximately 2 minutes until the kale begins to wilt and spices are fragrant.

Add the rest of the ingredients to the pot and simmer until the White Corn Fusilli with Turmeric and Sarawak Pepper are cooked.

Recipe by Sanza Monleon
Sanzaʼs Chic Kitchen