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Serves 4

2 onions
2 carrots
3 cloves garlic
1 small red chilli
600g assorted root vegetables (carrot, swede, parsnip, pumpkin, squash, celeriac)
1 tsp turmeric
1 tsp ground ginger
1 tsp bouillon 9vegetable stock powder.
150g dried apricots, chopped
2 cans chopped tomatoes
2 cans chickpeas, drained
To serve:
200g couscous
½ lemon
3tbsp olive oil
1tsp salt
plenty of yoghurt
50g flaked almonds or pine nuts, toasted
1 small bunch (about 30g) chopped coriander or parsley

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This stew will improve with age, so make it the day before if you can. Any leftovers will freeze well.

Sweet Root Vegetable Stew

A perfect way to use up winter root vegetables. This spicy aromatic stew makes the most of their sweetness.


Heat a generous glug of oil in a large frying pan.
Peel the onions, garlic and carrots, chop roughly and blend in food processor with the chilli to a fine mush. Tip into the pan and fry gently.
Chop your remaining root vegetable selection roughly and add to the pan as you go along, giving it a quick stir now and then. Sprinkle over the spices and stir to coat the softened vegetables.
Now add the chickpeas and chopped tomatoes along with an extra canful of water.
Bring to the boil and leave to simmer for about 45mins.
Whilst the stew is cooking, boil the kettle and pour the couscous into a large bowl, sprinkle over the salt and give it a quick stir. Pour over 200ml boiling water, cover with a plate and leave to stand for 5mins. Once the couscous has absorbed all the water, fluff it up with a fork, squeeze over the lemon juice, glug in the oil and stir well.
To serve, create a mound of couscous in your largest serving dish, spoon over the stew and scatter with the herbs and flaked almonds. Eat with big spoonfuls of yoghurt on top

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