This recipe came about when I was visiting one of our lovely Aunts. It was about 30mins until dinner time (well before my tummy was going to rumble!) and I wondered what she was going to make in the short time we had. I was so amazed when she explained this recipe and when all the vegetables were cut I was expecting to take out a couple of saucepans. But to my surprise she just took out ONE porcelain dish and put everything in it. It was like a magic trick! Then about 20 mins later, this beautiful bowl came out with some fluffy couscous and it looked like it had all taken hours to cook. I have made this a number of times now and it never fails to amaze me how you just need to chop and drop in!
A meal for 4 in 20 minutes, healthy (no oil!) AND tasty. Hard to believe right? You have to try it to believe it!
Serves 4 (or 2 hungry ones!)
2 tbsp olive oil
2 onions, cut into thin slices
3 garlic cloves, grated
3cm piece ginger, peeled and grated
2 carrots, peeled and cut into chunks
1 red pepper, seeded and cut into chunks
1 courgette, cut into chunks
1 aubergine, cut into chunks
2 large tomatoes, cut into chunks
1 celery stick, cut into small chunks
300ml/17fl oz vegetable stock
400g/13oz can chickpeas, drained and rinsed
1 tsp ground cumin
1 cinnamon stick – or ¼ tsp ground cinnamon
1 tsp ground coriander
2 – 3 saffron strands (optional)
1 tbsp harissa – see homemade recipe here
1 tsp honey
Salt – to taste
To Garnish: Handful mint & parsley chopped & Lemon wedges
- Put all the vegetables and spices together in a large microwavable dish. Combine well so all veg are coated in the spices and cover the dish.
- Whizz in the microwave for 3 minutes on high power. Take out and give everything a good stir. Repeat this 3 times (careful – the dish will get quite hot!) or until all veg are cooked through.
- Voila! It’s ready! Sprinkle the mint & parley on top and serve with couscous, bulgar or quinoa for a really wholesome, yummy and healthy and quick meal.
You can cook the couscous/bulgar/quinoa while the veg are in the microwave.
I like to add in some green olives, or this is really nice with some rehydrated apricots instead of the honey. You can also try some different vegetables that are in season e.g. butternut squash, fennel, pumpkin.