About this recipe:Carrots, turnips, sweet potatoes, courgettes and red pepper are simmered with chickpeas and passata, and flavoured with spices and served with couscous.
1 tablespoon olive oil
1 onion, diced
750ml (1 1/4 pints) vegetable stock
2 carrots, peeled and julienned
2 turnips, peeled and julienned
1 sweet potato, julienned
1 courgette, julienned
1 red pepper, julienned
1 (400g) tin chickpeas, drained
400g (14 oz) passata
1/4 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 pinch saffron
1 pinch curry powder
350g (12 oz) couscous
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Method Prep:20min › Cook:35min › Ready in:55min
Heat oil in a large pot over medium high heat; sauté onion until golden. Pour in vegetable stock and bring to the boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
Reduce heat to low and add courgette and red pepper. Simmer for 20 minutes.
Stir in chickpeas, passata, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
Meanwhile, bring 625ml water to the boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.