Morgan - Melbourne, Australia
A great recipe from friends who lived in Africa. This keeps well
for a couple of days, and children generally love it. The vegetable
mixture can be prepared in advance, and left to simmer slowly in
a simmering pot.
- 2 carrots cubed
- 1 or 2 potatoes cubed
- 500g pumpkin cubed
- 1 red capsicum cubed (aka red bell pepper)
- 2 zucchini chopped
- 2 tablespoons tomato paste / 3 quartered tomatoes/
- 3 tbsp tomato salsa
- olive oil
Seasonings to taste:
- Sticks of cinnamon (plenty of cinnamon !)
- Salt and freshly ground black pepper
- 250g - 500 g chickpeas (garbanzo beans)
- N.B.> DON'T use onions. They spoil the traditional flavour.
Soak chickpeas overnight, then bring to the boil and cook on high
10 min. Drain and set aside.
In a big saucepan or one-pot heavy frypan place the carrots, potatoes,
pumpkin, capsicum, zucchini, tomato paste/ tomatoes, olive oil,
a little water so it doesn't stick or burn, cumin, garlic, cinnamon
(I LIKE QUITE A LOT),
salt and pepper. Add in chickpeas.****Sultanas added in are also
Simmer for up to an hour until thick but not gluggy.
Couscous: Cook according to packet instructions.
Instant: These days its mainly instant, so just put a cupful or
so in a casserole dish, and pour over about an inch of boiling water.
Put the lid on and stand 5 minutes. It should be ready.
Serve: Couscous and vegetables, topped with coriander, from the
centre of the table.