This is a really quick and easy recipe that is also very flexible – add any veg, beans or dried fruit you fancy, really.
Serves four, with couscous or bread
4 cloves garlic
1 tsp each cumin, coriander, cinnamon
1/2 tsp chilli
Zest of one orange
Juice of half an orange, or squeeze lemon juice
Handful dried apricots
1 can chickpeas, drained
1 can chopped tomatoes/passata
1 heaped dessert spoon peanut butter
Squeeze tomato puree (optional)
Fresh coriander (optional)
Dice the onion and crush the garlic. Fry the onion in a big pan for above five mins, then add the garlic and spices, and cook for another three mins.
Peel and cut the carrots and parsnips into bite-sized chunks, and add to the pot. Roughly chop the dried apricots.
Add all the other ingredients to the pot, and stir well. Bring to the boil and then simmer for around 20mins until thick and fragrant, and the veg are cooked. Add a little water if too thick, and a squeeze of tomato puree if too bland.
Serve with couscous or cornbread.