Pumpkin, potatoes, tomatoes and chickpeas cooked in tomatoes and spices. A great vegetarian meal that's really easy to make. Serve over steamed couscous.
1 tablespoon olive oil
1 yellow onion, diced
4 cloves garlic, crushed
2 teaspoons ground cumin
1 (10cm) cinnamon stick
1 pinch salt and pepper, to taste
500g butternut pumpkin- peeled, seeded and cut into 5cm cubes
4 large red potatoes, cut into 5cm cubes
2 cups (500ml) vegetable stock
1 (400g) tin chickpeas, drained
1 (400g) tin tinned diced tomatoes with their juice
1 cup pitted green olives
1/2 teaspoon lemon zest
1 3/4 cups (440ml) water
300g uncooked couscous
6 tablespoons plain yoghurt
6 tablespoons diced fresh coriander
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Directions Preparation:15min › Cook:25min › Extra time:40min › Ready in:1hour20min
Heat olive oil in a large covered saucepan over medium heat until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick and salt and pepper. Cook and stir for 5 minutes until onion is tender and translucent.
Stir in the butternut pumpkin, potato, stock, chickpeas and tomatoes then bring the mixture to a boil.
Reduce heat and cover the saucepan then simmer about 20 minutes stirring occasionally until the pumpkin and potatoes are tender. Remove from heat and stir in the olives and lemon zest.
In a large saucepan bring the water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yoghurt and a sprinkle of coriander leaves.