This was such a wonderful family friendly meal. To make it again I would add chilli for the adults (at the end), add lots of garlic, add sultanas, add AllSpice and cinnamon. The fresh mint was a wonderful, flavourful contrast to the softness and gentle spice warmth of this dish.
Other than that, it has gone a long way and we used left-overs in quesadillas with scrambled eggs for breakfast.
We would love to hear what you think of it. Cook it up and tell us.
2 onions, chopped
2 tspns ground coriander
2 tspns ground cumin
800g passata (sieved tomatoes) or tinned tomatoes
800g canned chickpeas
800g of pumpkin and sweet potato, diced
1 zucchini (courgette)
1 fistful of green beans, trimmed
4 cups vegetable stock
3 cups couscous
Greek yoghurt, to serve
Fresh Parsley and Mint, chopped, to serve.
1. Heat olive oil in heavy bottomed frying pan and add onion. Cook over medium heat until nice and soft. Add spices and cook until fragrant.
2. Transfer onion and spices to slow cooker and add tomatoes, vegetables and stock and cook on high for 3 hours.
3. After 3 hours, add the couscous, cover, and you can turn the slow cooker off now. The couscous will absorb the liquid and is ready when lovely and soft.
4. Serve in big bowls with a dollop of Greek yoghurt and chopped herbs sprinkled over the top.