Ingredients

The following ingredients have 4 Servings
  • 2 tbsp oil
  • 2 onions, cut in half then thinly sliced
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 500g sweet potato, cut in 1½ cm thick chunks
  • 500g pumpkin, cut in 1½ cm thick chunks
  • 2 parsnips, cut 1½ cm thick
  • 800ml vegetable stock
  • 2 tbsp honey
  • 50g unsalted butter
  • 1 cup pearl couscous
  • 2 x 400g tins chickpeas, drained and rinsed
  • 100g baby spinach leaves
  • 100g greek yoghurt
  • juice and zest of 1 lemon
  • coriander leaves to garnish
  • mint leaves to garnish

Instruction

  • <p>Heat oil in a large wide-based pan, add onions, cumin and coriander seeds and cook over medium heat for five minutes until softened and golden.</p> <p>Add sweet potato, pumpkin, parsnips, stock, honey and butter. Bring to the boil, then reduce heat to simmer for about 15 minutes.</p> <p>Add pearl couscous and cook for a further 15 minutes, until vegetables are cooked and liquid has reduced. Add chickpeas and spinach and cook for a few minutes until spinach has wilted.</p> <p>Remove from heat and make yoghurt sauce. Mix yoghurt with lemon juice and zest and put in a jug to serve with vegetables. Garnish stew with coriander and mint and serve with yoghurt sauce.</p>