Sweet potato, pumpkin and parsnip with chickpeas and spinach

all details

This vegetarian braise is great for meat-free Mondays. Pearl couscous is larger than regular couscous and adds more texture.

Braised sweet potato, and pumpkin with chickpeas, spinach and pearl cous cous. Caroline Velik ONE POT recipes for Epicure and Good Living. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik. Photographed May 25, 2012. The Age Newspaper and The Sydney Morning Herald.
Photo: Marina Oliphant

Ingredients

  • 2 tbsp oil
  • 2 onions, cut in half then thinly sliced
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 500g sweet potato, cut in 1 1/2 cm thick chunks
  • 500g pumpkin, cut in 1 1/2 cm thick chunks
  • 2 parsnips, cut 1 1/2 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

Method

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.

Add sweet potato, pumpkin, parsnips, stock, honey and butter. Bring to the boil, then reduce heat to simmer for about 15 minutes.

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.

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.

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  • Main Ingredients - Pumpkin
  • Cuisine - Middle Eastern

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