This hearty vegetarian dish is made extra-sweet thanks to a generous spoonful of honey. Delicious!
- 2tbsp olive oil
- 1 large onion, sliced
- ½ turnip, peeled and chopped
- 1 large carrot, peeled and chopped
- 2 courgettes, chopped
- 1 small sweet potato, peeled and chopped
- 1 celery heart, chopped
- 1tsp ground cumin
- 1 cinnamon stick
- 1tsp salt
- 400g can chickpeas, drained and rinsed
- 400g can chopped tomatoes
- 2tbsp tomato purée
- 1tbsp honey
- 1 cup couscous, to serve
Heat the oil in a saucepan and cook the onion until soft. Add the vegetables, cumin, cinnamon and salt, and stir until the vegetables are coated in the spices.
Add the chickpeas, tomatoes, tomato purée and honey and enough water to just cover the vegetables. Stir, then cover and bring to the boil. Leave to simmer for 30 mins.
Meanwhile, cook the couscous according to the packet instructions. Serve the stew ladled over the couscous.
Top tip for making Sweet potato and courgette couscous
For added spice, mix ½ tsp each of cinnamon and cumin into the couscous.