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Ingredients
- 2 tbsp olive oil
- 2 onions, chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 sticks cinnamon
- 800g passata or tinned tomatoes
- 800g canned chickpeas
- 800g pumpkin and sweet potato, diced
- 1 zucchini
- 1 fistful green beans, trimmed
- 4 cups vegetable stock
- 3 cups couscous
- Greek yoghurt, to serve
- Fresh parsley and mint, chopped, to serve
Method
Heat olive oil in a heavy-bottomed frying pan and add onion. Cook over medium heat until nice and soft. Add spices and cook until fragrant.
Transfer onion and spices to slow cooker and add tomatoes, vegetables and stock and cook on high for three hours. After three hours, add couscous, cover and turn off slow cooker. The couscous will absorb the liquid and is ready when soft. Remove cinnamon and serve in big bowls with a dollop of Greek yoghurt and chopped herbs sprinkled over the top.
Tip: If you don’t have a slow cooker, this can be made in a large casserole dish and baked in the oven at 100C-120C for at least four hours, checking from that point until it’s cooked. From mamabake.com. Recipe is not tested by Good Food.
