Sauté 2 brown onions thinly sliced in olive oil and butter
Finely cut into small cubes and add
1 kumara
1/2 pumpkin
2 parsnips
2 tsp ground cumin
2tsp ground coriander
salt and pepper
Stir until all is coated and fragrant
Add 3 cups vegetable stock
Simmer until well cooked
Add a generous handful of baby spinach
2 tins of chick peas
Serve on a bed of cous cous
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