Ingredients Olive oil - 1 tbsp Onion - 1, chopped Ground cumin - 1 tsp Cinnamon stick - 1, snapped into two pieces Sweet potato - 1 medium sized, chopped into medium-sized chunks Courgettes - 2, sliced into thick strips Carrot - 1 large, sliced into thick strips Celery - 2 sticks, sliced Turnip - 1, chopped Dried chickpeas - 100g, soaked overnight and boiled for 1.5 - 2 hours Sultanas - 1 tbsp Chopped tomatoes - 400 g can Tomato puree - 2 tbsp Honey - 1 tbsp
Methods 1) Begin by chopping all the vegetables. 2) Heat the oil in a large saucepan and fry the onion for 5 minutes until softened. 3) Add the cumin and cinnamon and stir well. Add all the vegetables and stir to coat with the spices. 4) Add the sultanas, chopped tomatoes, cooked chickpeas, tomato puree and honey. Add a little water to the pan (but not enough to cover the vegetables) and bring to the boil. Reduce the heat and simmer for 30-45 minutes until the vegetables are tender. 5) Serve over couscous. Serves 4.