Middle Eastern spices flavour this low-fat vegetarian casserole, which is full of vegetables and other fibre-rich ingredients. It is a great recipe for a cook-ahead meal as the flavours mature and improve if the casserole is chilled overnight, then thoroughly reheated for serving. Try it with couscous.
Changed ingredients round some to match what was in cupboard and changed cooking method some. Enjoyed the result. - 24 Sep 2010
Used different ingredients. Did not have parsnip, pumpkin or beans and partner is allegic to bell peppers, pine nuts and apricots, so left those ingrediants out. Added chopped red chilli, sweet potato, celery and carrot to mix instead. Used a can of tomatoes + can of water and thickened at the end with potatoe I had cooked in microwave, skinned and mashed with a fork. Put spices in flour and tossed chicken in this before frying off then adding to mix latter. Also added grated ginger and finely chopped garlic and some peri peri sauce. So kind of a different recipe really. But was good and hearty and appreciated this base recipe to work from as I was stuck for ideas. Served with couscous and tossed through fresh chopped coriander. - 24 Sep 2010
Decided to try this - had no pumpkin or parsnip - so used butternut squash - sweet potato and carrots to make up the veg. I also added garlic and ginger. I served with brown rice and lowfat fromage frais to counter the sweetness. As it cooked I wasn't sure but actually it was very very nice! Next time I will add more chili - extra spices and reduce the apricots by half - too sweet for my taste. Great! Had enough leftover to have with some smoked haddock tonight - really yummy. The remainder I wizzed and watered down to make a portion of soup - really a very versatile dish! - 12 Feb 2012