-Chicken stock is optional and you may find there is enough flavour with the garlic and herbs.
-Don't hesitate to empty a can of kidney beans or lentils into this casserole. The more beans, the better, as far as your health goes.
-Instead of stock you could put in a tin of green or red curry instead.
-Try adding a handful (or more) of chopped edible "weeds" such as sow thistle, mallow, amaranth, stinging nettle, nightshade or sea celery (if you are near the coast). See my edible weeds page.
-If curry or stew needs thickening, add 2-3 tablespoons of almond meal (ground almonds) and stir. The most commonly used thickening agent is cornflour but this has no fibre and easily forms lumps if you fail to stir it properly. So, almond meal is better. Another way to thicken a stew, casserole or curry is mix equal portions of oil and chick pea flour in a tea cup. Stir straight into simmering stew. The oil coating the flour assists in dispersing the starch granules and preventing lumps forming.