Updated: May 27
A wonderful, nourishing stew with a spicy yet sweet tomato taste.
1 small cauliflower
1x 400g chickpeas, rinsed
1x 400g tin of tomatoes
1 sweet potato, peeled and roughly chopped
2 red onions roughly chopped
5 garlic cloves, crushed
1 red pepper, chopped
3 tbsp harissa paste
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tbsp coconut oil
500ml vegetable stock
Handful of parsley, chopped
Sea salt and pepper
Couscous (or grain of your choice - quinoa, brown rice, buckwheat)
Spoonful of yoghurt (optional)
Heat the coconut oil in a large casserole dish, add the onion and garlic and gently fry for 2-3 minutes.
Add the ground spices and cook for a further 2 minutes (adding a tbsp of water if a little dry)
Add the harissa, cauliflower florets, chickpeas, sweet potato, red pepper, tomatoes, stock and stir well. Bring to the boil, reduce the heat and simmer with the lid on for 25-30 minutes (until the cauliflower is tender).
Taste and adjust the seasoning if necessary. Serve in bowls with couscous, topped with a spoonful of yoghurt and sprinkle with parsley.
∗ If you have a spice (coffee grinder) use whole coriander and cumin seeds freshly ground
∗∗ Double or triple this recipe and freeze ahead in batches so you have a meal for another time!