Sweet potato, pumpkin and parsnip with chickpeas and spinach

Vegetarian one-pot with sweet potato, pumpkin and pearl cous cous.
Vegetarian one-pot with sweet potato, pumpkin and pearl cous cous. Photo: Marina Oliphant

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


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


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.