16Ingredients
220Calories
90Minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (crushed)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 2 cups vegetable stock
  • 14 ounces chopped tomatoes
  • 1 pound sweet potato (peeled, cut into chunks)
  • 2 carrots (peeled, halved, thickly sliced)
  • 1 bulb celeriac (diced)
  • 1 rutabaga (large, diced)
  • 14 ounces chickpeas (rinsed, drained)
  • 1/2 cup couscous
  • 2 tablespoons cilantro (chopped)

Directions

  1. Heat half the oil in a large saucepan on low. Cook onion for 10 mins, until golden brown. Add garlic and spices and cook, stirring, for 1 min.
  2. Stir in stock and tomatoes, then add vegetables. Bring to a boil over high heat. Reduce heat to low and simmer, partially covered, for 40-45 mins, until vegetables are tender. Stir in chickpeas. Cook for 4-5 mins to heat through. Season to taste.
  3. Pour 2/3 cup water into a separate saucepan and bring to a boil over high heat. Add couscous. Turn off heat and set aside, tightly covered, for 5 mins. Uncover, drizzle with the remaining oil and fluff the grains with a fork.
  4. Serve the vegetables on a bed of couscous, sprinkled with cilantro.
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NutritionView more

220Calories
Sodium18%DV440mg
Fat6%DV4g
Protein14%DV7g
Carbs14%DV41g
Fiber28%DV7g

PER SERVING *

Calories220Calories from Fat35
% DAILY VALUE*
Total Fat4g6%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium440mg18%
Potassium670mg19%
Protein7g14%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate41g14%
Dietary Fiber7g28%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Mariane 23 Feb
Pretty easy recipe, I loved the spices combination. Perfect for vegans. Would definitely save the recipe and do it again.
Muller Fourie 11 Nov 2017
Easy! Quick! Healthy!