Kumara and chickpea stew
Ingredients
- 2 onions, diced
- 6 cloves garlic, minced
- 1 stalk celery, diced
- 1 tsp turmeric
- ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp cumin
- 100g red lentils
- 1 tin chickpeas
- 300g sweet potato, diced
- 500ml passata
- 800ml vegetable stock
- Parsley, roughly chopped
- Coriander, roughly chopped
- 1 bay leaf
- 1 cup dry couscous
- 1 cup boiling water
- Juice of ½ lemon
- Pomegranate Seeds
Steps
- Sauté the onion until it begins to soften. Add the celery and garlic and sauté for a further 3 minutes.
- Add the turmeric, ginger, cinnamon and cumin and stir to coat everything.
- Add the lentils and stir thoroughly. Add the passata and simmer on a low heat for 15 minutes.
- Add the sweet potato, chickpeas, bay leaf and vegetable stock, simmer for 1 hour or until the stew is thick.
- Cover the couscous with 1 cup boiling water and wait 5 minutes.
- In the couscous squeeze in the lemon juice, add 1 tbsp olive oil and ½ cup chopped parsley, fluff the couscous with a fork and serve.
- Sprinkle over the chopped fresh herbs and pomegranate seeds.