From The Barn's cookbook

Buy The Barn Cookbook here

A vegan, non-dairy main meal that's hearty and delicious!

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Ingredients

3 tbsp olive oil

1 medium onion, peeled and sliced

1 tsp ground ginger

1 tsp ground cumin

1 tsp ground paprika

¼ tsp ground turmeric

¼ tsp cayenne pepper

1 tsp ground cinnamon

3 medium tomatoes, finely chopped

310g cooked and drained chickpeas (or 1 tin of chickpeas)

310g peeled, seeded pumpkin or butternut squash, diced

2 tbsp raisins

300ml vegetable stock or bouillon

450ml water

115g courgettes, diced

1 tbsp finely chopped fresh coriander

1 tbsp finely chopped fresh parsley

Salt & pepper to taste

Couscous:

285g wholemeal couscous

1 tbsp olive oil

 

Making this dish

• Heat the oil in a large pan and gently fry the onion for 3-4 minutes.
• Add all the spices and stir for a minute or two.
• Add the tomatoes and cook for 3-4 minutes until they are soft.
• Add the chickpeas, pumpkin or squash, raisins, stock, water and bring to a simmer. Cover, turn the heat to low and cook for about 15 minutes or until the pumpkin is just tender.
• Add the courgette and simmer, uncovered, for another 5 minutes, stirring gently now and then.
• Add the coriander and parsley and season to taste just before serving.

 

For the couscous

• Put the oil in a heavy pan and heat. Put in the couscous and stir fry for about 2-3 minutes until lightly browned.
• Add 475 ml boiling water and stir once. Cover tightly and let the pan sit in a warm place for a further 15 minutes. Fluff thoroughly with a fork before serving.

 

To serve

• Put a mound of couscous on each plate.
• Make a well in the centre and put in the stew, sprinkling the couscous with some of the sauce.

 

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Pictures by Guy Clarke