1tbsp olive oil
2 onions peeled and sliced
2 gloves garlic peeled and crushed
2tbsp tomato puree
2tbsp harissa paste (special Moroccon paste hot spice) - I use tomato paste cause we don't eat too much spicy food
4 carrots halved - I chopped in cubes
3 parsnips halved
2 sweet potatoes peeled and cut into four
300g butternut squash peeled deseeded and cut into 2.5cm chunks
600ml hot vegetable stock
salt and freshly ground pepper
400g can chickpeas drained
400g can chopper tomatoes
2tbsp chopped fresh coriander leaves
Heat oil in casserole dish and fry onions for 5 minutes, until soften and brown.
Add garlic tomato puree and harissa past and cook for one minute
Add carrots and parsnips, sweet potatoes and butternut squash, Pour in the stock and season cover and simmer for 25 minutes until vegetable are tender.
Stir in chickpeas and canned tomatoes and warm through for 5 minutes, serve with fresh coriander.
My variations:
You can use regular yellow potato, zucchini and broccoli instead of the suggested veggies in this recipe I tried both and they are wonderful.
For the couscous I used the famous Deema Hijawi's recipe from her book "The secret ingredient", it's the yummyest ever!
