Step 1: 1) sauté the carrots, onions and parsnips for 10 minutes in a little oil. Sprinkle in the cumin and chilli powder to coat all the vegetables.
Step 2: 2) then, pour in the chopped tomatoes (hold the can), purée and the chickpeas.Pour some boiling water in the empty tomatoes can half full, give it a swirl and pour into the stew.
Step 3: 3) season with salt and pepper, then allow to simmer for 20 minutes or until the veg is cooked through and soft
Step 4: 4) make the couscous according to the packet instructions, and serve with the stew once it is cooked. A blob of natural yoghurt is quite nice with this dish.