2 tbsp olive oil
2 onions, chopped
2 tsp ground coriander
2 tsp ground cumin
2 sticks cinnamon
800g passata or tinned tomatoes
800g canned chickpeas
800g pumpkin and sweet potato, diced
1 zucchini
1 fistful green beans, trimmed
4 cups vegetable stock
3 cups couscous
Greek yoghurt, to serve
Fresh parsley and mint, chopped, to serve
Heat olive oil in a heavy-bottomed frying pan and add onion. Cook over medium heat until nice and soft. Add spices and cook until fragrant. Transfer onion and spices to slow cooker and add tomatoes, vegetables and stock and cook on high for threehours. After threehours, add couscous, cover and turn off slow cooker. The couscous will absorb the liquid and is ready when soft. Remove cinnamon and serve in big bowls with a dollop of Greek yoghurt and chopped herbs sprinkled over the top.
Serves 10
Tip: If you don’t have a slow cooker, this can be made in a large casserole dish and baked in the oven at 100C-120C for at least four hours, checking from that point until it’s cooked.