Seven Vegetable Stew

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 onions, in thin wedges
• 3 garlic cloves, sliced
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1 cinnamon stick, about 6 cm
• 1 orange, juice and zest of
• 1 teaspoon harissa
• 4 carrots, matchsticked
• 450 g small okra
• 450 g butternut squash, chunked
• 450 g turnips, wedges
• 850 ml hot vegetable stock
• 2 (400 g) cans chopped tomatoes
• 2 tablespoons tomato puree
• 4 tablespoons clear honey
• 2 (400 g) chickpeas, drained
• 250 g ready-to-eat prunes
• 1 tablespoon fresh coriander, chopped

Recipe

• 1 heat the oil in a large saucepan and fry the onions over a low heat for 5 - 6 minutes. add garlic, paprika, cumin, ginger and cinnamon stick and cook for another 2 minutes. stir constantly.
• 2 add orange zest and juice, harissa, carrots, okra, squash, turnips, stock, tomatoes and puree. bring to boil and simmer uncovered for 25 minutes.
• 3 add honey, chickpeas and prunes. bring back to boil and simmer for 15 minutes.
• 4 remove cinnamon and add coriander. season if desired and serve with cous cous.