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Cous Cous Vegetable Stew
[Vegan]

NK By: Now & Then by Tessa Kiros

Author Bio

With characteristic generosity of spirit, Tessa invites us into her kitchen with her cookbook Now... Read More

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Cous Cous Vegetable Stew [Vegan]

4-5

Dairy Free

Vegan

This warming stew is perfect to make for chilly nights in or busy weeknights!

Ingredients You Need for Cous Cous Vegetable Stew [Vegan]

7 oz (200 g) dried chickpeas, soaked overnight
3 or 4 sage leaves
4 large garlic cloves, 2 left whole, 2 chopped
3 tablespoons olive oil
1 large red onion, chopped
1 teaspoon sweet paprika
2 x 0.4 g sachets Spigol spice mix (or 2 teaspoons of a spice mix of mild chilli, turmeric, saffron, ginger, coriander, cloves or similar)
1/4 cup (60 ml 2 fl oz) tomato polpa (crushed tomatoes)
1 tablespoon tomato concentrate (paste)
3–4 potatoes (500 g/1 lb 2 oz), peeled and cut into large chunks
4 carrots (300 g/10 1/2 oz), peeled and cut into large chunks
3 cups (750 ml/ 26 fl oz) vegetable stock
4 ribbed zucchini, cut into large chunks (350 g/12 oz)
1 lb (450 g) delica pumpkin (squash), peeled and cut into 8 thick slices
2 tablespoons chopped parsley
12 oz (350 g) medium grain instant couscous
1 oz (25 g) vegan butter
1 tablespoon olive oil

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How to Prepare Cous Cous Vegetable Stew [Vegan]

Drain and rinse the soaking chickpeas, then add them to a pressure cooker and cover well with water. Add the sage and whole garlic cloves and bring to the boil. Skim the surface, close the lid, then simmer on low for about 25 minutes after the first whistle. When cooled down a bit, open, add 1/2 teaspoons of salt and taste for softness. Cook a few minutes more if necessary. When done, leave the chickpeas in their liquid until needed.
If you don’t have a pressure cooker, put the chickpeas in a large pot with the sage and whole garlic cloves, cover with cold water and bring to a boil.
Skim the surface, then simmer, partly covered, for 1 1/2 –2 hours until soft.
Add about 1 1/2 teaspoons salt. Turn off the heat and leave until needed.
Meanwhile, add the oil and onion to a wide heavy-bottomed pot (25 cm/10 in plus) and sauté until golden. Add the chopped garlic and when it smells good, stir in the paprika and Spigol spice mix (or more of another spice mix). Add the tomato polpa and concentrate, and the potatoes and carrots. Toss to coat, then add the stock and season with salt and pepper.
Bring to a boil, then simmer, partly covered, for about 25 minutes, adding the zucchini and pumpkin after the first 5 or 10 minutes. Add a little water if needed to keep the vegetables covered – the sauce must be abundant here.
Add the chickpeas with about 185 ml (6 fl oz/ 3/4 cup) of their cooking water and cook, uncovered, for 5–10 minutes for the flavours to mingle.
The vegetables should be beautifully soft but not overcooked. Taste and adjust the seasoning as needed. Take off the heat and scatter in the parsley.
In the meantime, put the couscous into a wide bowl and cover with about 500 ml (17 fl oz/2 cups) just-boiled water. Add the butter, oil, ½ teaspoon salt and a little pepper. Cover the bowl with a pot lid and leave to steam for 10 minutes, or until softened. Fluff up with a fork and serve with the vegetables.