June 27, 2015

From Bowl Food

Serves 4


2 tbsp Olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tsp ground ginger
1 tsp ground turmeric
2 tsp ground cumin
2 tsp ground cinnamon
1/2 tsp dried chilli flakes
400 gm can diced tomatoes
400 gm can chickpeas, rinsed and drained
1/2 cup (80 gm) sultanas
400 gm butternut pumpkin, peeled and cut into 3 cm cubes
2 large zucchini (250 gm) cut into 2 cm pieces
2 carrots, cut into 2 cm pieces
1 cup (185 gm) instant couscous
25 gm butter
4 tbsp chopped, fresh mint


1. Heat the olive oil in a large saucepan over medium heat.Add the onion and cook 3-5 mins, or until translucent but not brown.
2. Add the garlic, ginger, turmeric, cumin, cinnamon and chilli flakes, and cook for 1 min.
3. Add the tomato, chickpeas, sultanas and 1 cup (250ml) water. Bring to the boil, then reduce heat and simmer, covered, for 20 mins. Add the pumpkin, zucchini and carrot, and cook a further 20 mins, or until the vegetables are tender. Season with salt and black pepper.
4. Place the couscous in a large, heatproof bowl. Cover with 1 cup (250ml) of boiling water and leave to stand for 5 mins, or until all the water is absorbed.
5. Fluff with a fork and stir in the butter and mint. Season with salt and black pepper, and serve with the stew.


La Femme:

I received a taste test and this recipe from a friend who had made a few changes. She adds the zucchini later in the cooking time, about 10 mins after the pumpkin and carrot – when they are semi-tender. She also adds the chickpeas close to the end, the last 5 mins since they are already cooked. The other change is  adding some garlic salt to the couscous to give it a bit more flavour, and sprinkles of  toasted, slivered almonds.

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