Spiced vegetable stew recipe

Super-healthy with squash, parsnips and chickpeas, this tasty stew uses Indian spices of turmeric, coriander and cumin.

Ingredients

• 2tbsp sunflower oil
• 1 medium onion, peeled and cut into thin wedges
• 1 butternut squash, about 1.25kg (2¾lb), halved, deseeded, skinned and cubed
• 2 parsnips, peeled and cut into chunks
• 350g (12oz) new potatoes, halved if large
• 1 level tbsp ground cumin
• 1 level tbsp ground coriander
• 1 level tbsp ground turmeric
• 2 x 400g cans cherry tomatoes
• 410g can chickpeas, drained
• 1 vegetable stock cube
• Salt and freshly ground black pepper
• Steamed couscous, to serve
• Chopped fresh coriander, to garnish

Method

1. Heat oil in a large pan and add the onion. Cook over a medium heat for about 5 mins, until the onion has started to soften, but not colour, stirring occasionally. Add the squash, parsnips and potatoes to pan and cook for 2-3 mins. Add cumin, coriander and turmeric and cook for 1-2 mins, stirring well so that the spices are well mixed.
2. Add tomatoes, chickpeas and stock cube to the pan and mix well. Bring to a simmer. Cover and simmer for about 1 hr, or until vegetables have softened. Season to taste.
3. Serve with steamed couscous and coriander sprinkled on top.