Chickpea & Vegetable Couscous

Nutrition per serving

Ingredients

• Couscous
• Chick peas
• Pumpkin
• Zucchini
• Carrot, mature, peeled, fresh, raw
• Tomato
• Olive Oil
• Ground Cumin
• Cinnamon, dried, ground
• Paprika, dry powder
• Delight vegetable stock
• Sultanas
• Continental Parsley
• Sea Salt
• Pepper, black, ground

Instructions

1. 1.Peel the pumpkin and carrot. Cut the pumpkin and zucchini into 1.5 cm cubes and the carrot into small cubes. Drain and rinse the chickpeas.
2. 2.Heat the olive oil in a saucepan over medium heat. Add the pumpkin, carrot, cumin, cinnamon and paprika. Stir for 1 minute until fragrant.
3. 3.Add the zucchini, canned tomatoes, chickpeas and vegetable stock. Bring to a simmer, cover and cook for 12–15 minutes until the vegetables are tender.
4. 4.Place the couscous in a heatproof bowl. Pour over 75 ml boiling water, cover and leave for 5 minutes, or follow the packet instructions.
5. 5.Fluff the couscous with a fork. Stir in the sultanas and chopped parsley. Season the vegetable mixture with salt and black pepper.
6. 6.Spoon the couscous into a bowl and top with the chickpea and vegetable stew, including some of the cooking liquid.