Recipe - Meatless Monday: Moroccan carrot & chick pea hot pot

This baby is still simmering on the stove, but I thought I'd blog the recipe in the event that anyone was searching for a yummy looking autumn dish.  The proof of course, will be in the eating, which I can't wait to do in a couple of hours.

This recipe comes from it by the Delicious Magazine's Faking It by Valli Little. I've substituted parsnip for half a kumera and a small eggplant because that's what I had in the fridge.

Ingredients

2 tbs olive oil

1 onion, thinly sliced (I accidentally chopped)

3 garlic cloves, finely chopped

1/2 tsp each ground coriander, cumin, turmeric, ginger, cayenne pepper and paprika

2 bunches baby carrots, scrubbed, trimmed with some stem left intact

1 parsnip (or substitute like me)

400g can tinned chopped tomatoes

2 tablespoons lemon juice

1 cup vegetable stock or water (I used stock, more flavour)

400g can chick peas, drained & rinsed

1/3 cup chopped coriander leaves

2 tsp chopped mint leaves

Couscous, to serve

Method

Heat the oil in a large sauce pan over medium heat & add onion, stirring for 2 mins or until starting to soften.  Add the garlic and spices and stir for a few seconds until fragrant.  Add carrots and your other veggies and stir to coat in the spice and onion mix. 

Stir in the tomato, lemon juice, stock/water and cover for about 20 minutes or until the vegetables are tender.  Add the chick peas and heat through for 2-3 minutes.  

Remove from the heat, then stir through the coriander and mint.  Serve with couscous.