2 tbs olive oil
3 garlic cloves
15-20 small shallots
1 glass white wine
1 large stick of Cinnamon`
2 bay leaves,
1 can chopped tomatoes
4 balls of Bahari or whole allspice ( you could use a teaspoon of ground whole spice )
2 cups vegetable stock
2 packets of 180 g Whole Chestnuts , roasted, peeled, and vacuum packed
Sautee the onion in the olive oil, add the garlic.
Add the shallots and mix until they are all coated in oil
Tip in the wine and let it simmer for a few minutes.
Add the cinnamon tick ( I used a giant one! ) the all spice, cloves and chopped tomatoes
Add the vegetable stock and the potatoes
Simmer for 30 minutes with the lid on.
After the potatoes are soft you can tip in the ready roasted chestnuts.
Heat through and serve.
Makes a fantastic vegetarian Christmas alternative and is super healthy!
Serve with rice if needed and a big glass of Wine!