This recipe has become a staple go to in the lean mid week evenings when I’ve not got a lot of time to get dinner on the table after work, and the veg cupboard is looking decidedly sad and bare. It’s delicious, nutritious and a doddle to make.
For 4-6 portions you need
- 1 tbsp oil
- 2 onions, sliced
- 8 new potatoes, scrubbed but not peeled
- 2 carrots, cut into chunks
- 2″ ginger, grated
- 4 cloves garlic, roughly chopped
- 2 chillies, sliced
- 2 tsp tumeric
- 1 tsp each whole coriander & whole cumin
- 800ml vegetable stock
- 1 tin chickpeas, drained
- 1 cup frozen petit pois
- 1.5 cups couscous with 3 cups vegetable stock to rehydrate
Begin by sauteeing the onions in the oil for about 5 mins. Add the ginger, garlic, chillies, tumeric, cumin and coriander and fry for a further 2-3 mins.
Add the potatoes and carrots and cover with the stock. Bring to the boil and cover with a lid. Simmer for 15 mins. Add the chickpeas and simmer for a further 10-15 mins depending on how well done the potatoes are. Meanwhile pour the boiling stock over the cous cous and leave to absorb.
Add the peas for the final 2 mins of cooking. Serve with cous cous and a smug smile on yer face.