This Autumn Veg Stew is positively brimming with wholesome root veg, chickpeas and warming spices to keep you bright eyed and bushy tailed through this season of coughs and colds!
Author: Emma
Recipe type: Main
Cuisine: African
Serves: 4-6
Ingredients
1 tbsp olive oil
1 medium onion, diced
1 tsp cumin
1 tsp turmeric
½ tsp cinnamon
½ tsp coriander
½ tsp ginger
pinch all spice
2 celery stalks, finely chopped
3 medium carrots, finely chopped
3 turnips finely chopped
½ medium butternut squash (about 2 cups), cut into small chunks
2 cups low sodium vegetable stock
2 cups prepared chickpeas
⅓ cup dried apricot
⅓ cup fresh coriander, finely chopped
Salt and pepper to taste
CousCous to serve (optional)
Method
Heat olive oil over medium heat in a large skillet. Add onion, and cook for 2-3 minutes until softened, add the spices, and cook for a minute longer, stirring the whole time.
Add the celery, carrots, turnips and squash to the skillet. Give everything a good stir so the vegetables are coated in spice. Add the vegetable stock to the pan, pop on the lid and bring to a simmer. Cook gently for 20 minutes, until the vegetables are starting to become tender
Add chickpeas and apricots, and cook for 5 minutes more
Stir in the fresh coriander, and season with salt and pepper to taste.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/autumn-veg-stew-with-couscous/