Published Monday, 21 October, 2013 by Beth Bradshaw
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.
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.
3) season with salt and pepper, then allow to simmer for 20 minutes or until the veg is cooked through and soft
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.