This baby is still simmering on the stove, but I thought I'd blog the recipe in the event that anyone was searching for a yummy looking autumn dish. The proof of course, will be in the eating, which I can't wait to do in a couple of hours.
This recipe comes from it by the Delicious Magazine's Faking It by Valli Little. I've substituted parsnip for half a kumera and a small eggplant because that's what I had in the fridge.
2 tbs olive oil
1 onion, thinly sliced (I accidentally chopped)
3 garlic cloves, finely chopped
1/2 tsp each ground coriander, cumin, turmeric, ginger, cayenne pepper and paprika
2 bunches baby carrots, scrubbed, trimmed with some stem left intact
1 parsnip (or substitute like me)
400g can tinned chopped tomatoes
2 tablespoons lemon juice
1 cup vegetable stock or water (I used stock, more flavour)
400g can chick peas, drained & rinsed
1/3 cup chopped coriander leaves
2 tsp chopped mint leaves
Couscous, to serve
Heat the oil in a large sauce pan over medium heat & add onion, stirring for 2 mins or until starting to soften. Add the garlic and spices and stir for a few seconds until fragrant. Add carrots and your other veggies and stir to coat in the spice and onion mix.
Stir in the tomato, lemon juice, stock/water and cover for about 20 minutes or until the vegetables are tender. Add the chick peas and heat through for 2-3 minutes.